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Cod with Fennel-Tomato Broth

February 26, 2010

Cod with Fennel-Tomato Broth

Well, folks, February has been a banner month for us here at Saucy & Bossy. Not only did we put up our 100th post, but I’m glad to report that we have broken 1000 hits for the month today. We are very grateful for everyone’s interest in our culinary activities, and love that we are reaching so many old and new friends! Elysabeth and I simply want to give a big THANK YOU to everyone, and give a promise that we’ll keep it up, so keep reading.

On this happy day, which comes at the end of a long week full of ups, downs and epic sicknesses, I’m happy to post a recipe that could be considered “easy gourmet”. It came together in about 25 minutes, is very ingredient and technique-simple, and bursts with fresh flavor in every impressive bite. Because this is such a simple dish, the quality of the ingredients really shine through, so be sure to pick the best ingredients possible! We paired this with a very fresh baguette from a local market and ate it up happily.

Cod with Fennel-Tomato Broth (Serves 2)

Adapted from The Washington Post

  • 1 tbsp. vegetable oil
  • 1 medium onion, peeled, halved, and thinly sliced
  • 1 medium fennel bulb, stems and base trimmed, cored, halved, thinly sliced, fronds reserved for garnish
  • 1/2 cup white wine (plus more for drinking — though Elysabeth couldn’t partake because of her viral infection)
  • 1 cup tomato juice
  • 1 tsp. sugar
  • 3/4 lb. (12 oz.) cod filets (or other white flaky fresh fish – ask what’s good!)
  • 1 lemon, zested, sliced into wedges
  • 2 tbsp. good quality extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat the vegetable oil in a straight-sided 10-inch oven-safe pan, and add onions, fennel, and a small pinch of salt. Cook, stirring occasionally, for about 10 minutes or until vegetables are soft. Don’t let veggies burn, and turn the heat down or add more oil if necessary to keep things moving.
  3. Cut a piece of parchment paper or aluminum to fit just inside your pan and set aside.
  4. Add wine to pan and turn heat up to high. Let wine boil until 1/2 of liquid remains and add tomato juice, sugar, and a few twists of pepper and turn heat back to medium.
  5. When liquid just comes to boil, season fish on both sides with salt and add to pan. Cover fish with liquid and vegetables, add parchment or foil and place into oven. Cook for 10 to 15 minutes, depending on the thickness of your fish.
  6. Remove pan from oven, and serve fish pieces into shallow bowls. Divide remaining veggies and sauce over bowls, garnish with lemon zest and fennel fronds.
  7. Pour 1 tbsp of the olive oil over each bowl and serve with some crusty bread for dipping.
2 Comments leave one →
  1. Mom permalink
    February 26, 2010 8:31 pm

    Even though I am not a fish lover, I just want to say that the dish looks so “light and lively”. It looks very pretty and maybe even good enough to eat! A good Lenten meal!

  2. February 27, 2010 10:18 pm

    Thanks for visiting my site today. I would love to read your recipe for chicken salad, I have never thought of adding Greek yogurt. That would indeed make it more creamy. I will have to give it a try.
    Have a great night. Looks like you have a fun site going here!

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