Cod with Tomatos and Fennel recipe

From Freep.comRecipe for Cod with Tomatos and Fennel

Serves: 4 / Preparation time: 15 minutes / Total time: 5 to 8 hours

When cooked for long periods, most white fish will dissolve into mush, so add cod at the end.
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1 to 2 medium fennel bulbs

1/4 cup olive oil

1 large yellow onion, thinly sliced

3 garlic cloves, minced

1 can (28 ounces) diced tomatoes, drained

1/2 cup dry white wine

Juice and zest of 1 orange

2 tablespoons Pernod, ouzo or other anise-flavored liqueur

2 pounds thick cod fillets, cut into 1-inch chunks

Salt and ground black pepper, to taste

Zest of 1 lime for garnish, optional

Discard the stalks from fennel, then rinse the bulbs. Cut each bulb in half lengthwise, then discard the core and top layer of flesh. Slice the fennel into thin strips. Set aside.

In a large skillet over medium-high heat, heat the oil. Add the onion and garlic and sauté for 3 minutes, or until the onion is translucent. Add the fennel and cook for another 2 minutes. Transfer the mixture to a slow cooker.

Add the tomatoes, wine, orange juice and zest and liqueur. Cook on low for 5 to 7 hours, or on high for 2 1/2 to 3 hours. By the end, the fennel should be tender-crisp.

If cooking on low, increase heat to high. Season the cod with salt and pepper, then add to the slow cooker, placing the fish on top of the vegetables. Cook for 30 to 45 minutes, or until the fish is cooked through and flakes easily.

To serve, garnish with lime zest, if desired.

Adapted from Ellen Brown’s “The Complete Idiot’s Guide to Slow Cooker Cooking” (Alpha, $16.95). Tested by the Associated Press. 376 calories (36% from fat), 15 grams fat (2 grams sat. fat), 19 grams carbohydrates, 38 grams protein, 619 mg sodium, 86 mg cholesterol, 75 mg calcium, 5 grams fiber.

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