Cod With Fennel And Potatoes Recipes

Steps:

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

Steps:

• In a 12-inch skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 minutes. Add tomato paste; stirring to combine. Add fennel, potatoes, chicken broth or water, and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.
• Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds.

Steps:

• Place potatoes in a small saucepan; cover with cold water by 1-inch. Place pan over medium-high; bring to a simmer and cook 1 minute or until potatoes are not quite fully tender. Drain well; set aside. Heat oil in a large skillet over medium-high. Add fennel, onion, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 4 minutes or until vegetables are tender. Add wine, stock, and lemon slices; bring to a simmer. Add potatoes and cod, nestling cod into sauce; cover, reduce heat, and simmer 5 minutes or until fish is done. Divide potato mixture evenly among 6 bowls; top each serving with 1 fish fillet. Serve with lemon wedges, if desired.

Steps:

• In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is soft, about 7 minutes.
• Add the chopped fennel; cook, stirring frequently, until crisp-tender, about 5 minutes.
• Add the potatoes, chicken broth, tomato paste, and orange zest; season with salt. Boil for 10 minutes.
• Place the cod fillets on top; reduce the heat. Cover; simmer until the fish is opaque throughout, about 10 minutes. Serve with the chopped reserved fennel fronds.

Steps:

• Preheat oven to 400°F.
• Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
• Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
• Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
• Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

Steps:

• Preheat oven to 375 degrees F.
• Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
• Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.

Steps:

• In a large bowl cover salt cod with cold water by 2 inches. Chill cod, changing water several times, at least 1 day and up to 2.
• In a colander drain salt cod and in a saucepan simmer in water to cover by 1 inch until cod just flakes, about 3 minutes. Drain cod in colander and cool. Flake cod.
• Peel potatoes and cut into 1 1/2-inch cubes. In a saucepan simmer potatoes in salted water to cover by 1 inch until tender, about 15 minutes. Drain potatoes in colander and force through a ricer or food mill fitted with medium disk into a bowl. In a small bowl whisk together egg and milk and add to potatoes, stirring until combined well.
• In a 9-inch skillet cook fennel bulb, fennel seeds, and salt to taste in oil over moderate heat, stirring, until fennel is pale golden. Cover skillet and cook fennel mixture, stirring occasionally, until tender, about 5 minutes more. Add cod and sauté over moderately high heat, stirring, 2 minutes. Add 1/4 cup water and deglaze skillet, scraping up brown bits.
• Stir cod mixture and reserved fennel fronds into potato mixture until combined well and season with salt and pepper. Filling may be made 1 day ahead and chilled, covered.
• In a large flat-bottomed dish soak lasagne sheets in very hot water to cover until soft and pliable, about 15 minutes.
• Remove 1 lasagne sheet from water and halve crosswise to form 2 squares. Spread a scant 1/4 cup filling lengthwise along 1 edge of each square and roll each square to enclose filling, leaving ends open. Arrange both cannelloni, seam sides down, in a buttered 3-quart gratin dish, 15 by 10 by 2 inches, or other shallow baking dish. make 18 more cannelloni with remaining 9 lasagne sheets (halved crosswise) and filling in same manner.
• Preheat oven to 400°F.
• In a small heavy saucepan bring milk just to a simmer over moderately low heat. Remove pan from heat and keep warm, covered. In a heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in warm milk. Bring sauce to a boil, whisking, and simmer, whisking, 3 minutes. Season sauce with salt and pepper and pour evenly over cannelloni. Cannelloni may be prepared up to this point 1 day ahead and chilled, covered.
• Bake cannelloni in upper third of oven 30 minutes, or until bubbling and lightly browned.