COD WITH TOMATO-FENNEL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch each of salt and pepper; cook, stirring, until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Add the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.
- Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until the fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about 3 more minutes.
- Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic.
- Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 79 milligrams, Sodium 1234 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 40 grams, Sugar 9 grams
COD WITH FENNEL, DILL AND TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
30-MINUTE COD WITH LEMONY BRAISED FENNEL
You'll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, it's nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
- Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
- Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
- Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
- Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
- Juice the lemon. Roughly chop the olives.
- When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.
COD WITH FENNEL AND POTATOES
In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299 g, Fat 4 g, Fiber 4 g, Protein 35 g
More about "cod with tomatoes and fennel seed recipes"
POACHED COD WITH FENNEL, TOMATOES, AND OLIVES
From tablefortwoblog.com
5/5 (1)Total Time 1 hr 5 minsCategory Main EntreeCalories 535 per serving
- Heat a large, deep skillet over medium-high heat. Once the skillet is hot, add 1 tablespoon of cooking oil. Add the sliced fennel and cook until slightly softened, about 5 minutes.
- Add the tomatoes and olives and cook until the tomatoes start to burst and soften, about 5-7 minutes.
- Sprinkle smoked paprika, cumin, and saffron into skillet then add the lemon juice and vegetable stock.
- Bring mixture to a boil then reduce heat to a low simmer. Cover skillet and let simmer for 15 minutes.
BAKED COD {WITH TOMATO AND LEMON!} – WELLPLATED.COM
From wellplated.com
4.9/5 (38)Uploaded Apr 16, 2020Category Main CoursePublished Feb 11, 2021
FISH SOUP WITH TOMATO AND FENNEL | RICARDO
From ricardocuisine.com
COD WITH OLIVE TAPENADE AND SAUTéED FENNEL-TOMATO …
From kitchenstories.com
ALASKAN PACIFIC COD WITH SPICY FENNEL AND TOMATO SAUCE
From thedailymeal.com
ROASTED COD WITH FENNEL, RED ONION AND BALSAMIC …
From deliciousmagazine.co.uk
PAN-SEARED COD IN WHITE WINE TOMATO BASIL SAUCE
From bakerbynature.com
OVEN-ROASTED COD WITH TOMATOES AND FENNEL
From trulocal.ca
PARCHMENT BAKED COD WITH TOMATOES - FAMILYSTYLE FOOD
From familystylefood.com
EASY ONE PAN MEDITERRANEAN COD WITH FENNEL, KALE, AND …
From abraskitchen.com
4.7/5 (38)Total Time 35 minsCategory Main CourseCalories 257 per serving
- In a large skillet (ideally with high sides) over medium heat, cook onion, fennel, and garlic in olive oil for 8 minutes, season with salt and pepper (about 1/4 tsp of each). Add canned diced tomato, fresh tomato, kale, and water. Stir well and cook for 12 minutes. Add crushed red pepper, fresh oregano, and olives.
- Prepare fish, season with salt, pepper, orange zest and fennel seeds (optional). Nestle fish into kale tomato stewing mixture. Cover pan and cook for 10 minutes.
- Remove from heat, and finish with fennel fronds, more fresh oregano, more orange zest, and a drizzle of olive oil on top.
COD WITH FENNEL AND CHERRY TOMATOES | RICARDO
From ricardocuisine.com
5/5 (1)Total Time 40 minsCategory Main Dishes
ALASKAN PACIFIC COD WITH SPICY FENNEL & TOMATO SAUCE
From mccormick.com
ROASTED COD WITH POTATOES, FENNEL & TOMATOES – SANDI GRIFFIN
From sandigriffin.com
QUICK FISH CHOWDER WITH TOMATO & FENNEL - READER'S DIGEST CANADA
From readersdigest.ca
RACHEL RODDY’S RECIPE FOR COD WITH TOMATOES AND CAPERS
From theguardian.com
LEMONY BAKED COD WITH WILD RICE AND FENNEL - SIMPLY RECIPES
From simplyrecipes.com
ORANGE AND FENNEL ROASTED COD - FOOD & WINE
From foodandwine.com
COD IN A FENNEL-TOMATO BROTH RECIPE - THE WASHINGTON POST
From washingtonpost.com
YOTAM OTTOLENGHI’S RECIPES FOR SUMMER TOMATOES - THE GUARDIAN
From theguardian.com
LEMONGRASS CHICKEN, SLOW-COOKED BEEF AND FRIED BANANAS: THREE …
From theguardian.com
ROASTED COD WITH POTATOES AND FENNEL RECIPE - THE RELUCTANT …
From reluctantgourmet.com
You'll also love