Cooking Index - Cooking Recipes & IdeasCod With Fennel And Onion Recipe - Cooking Index

Cod With Fennel And Onion

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Fennel bulb - trimmed of tough (large)
  Tops, reserving 2 tbspns of the fronds
2 tablespoons 30mlExtra-virgin olive oil
1 tablespoon 15mlYellow skinned onion - (to large) - thinly sliced (medium)
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlWhite wine
1 cup 237mlRusset potato - (or 2 medium) - peeled, and (large)
  Thinly sliced
1 cup 237mlChicken stock
1 1/2 lbs 681g / 24ozCod - (to 1 3/4) - cut 4 portions,
  About 6 to 8 oz each
1/4 cup 10g / 0.4ozChopped flat-leaf parsley
  Crusty bread - to pass at table

Recipe Instructions

Heat a large, deep skillet over medium-high heat and preheat oven to 425 degrees.

Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.

Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half.

Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan.

Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven.

Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more.

Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D40) - from the TV FOOD NETWORK

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