Cod in tomato sauce with fennel

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 13 G., saturated fats 2 G., proteins 40 G., carbohydrates 41 G., fiber 5 G., cholesterol 79 mg, sodium 1234 mg, sugar 9 G.

This simple and delicious Italian-style dish is perfect for a midweek dinner or a Sunday family lunch. Cod fillet is braised in a savory tomato sauce with olives and fennel and served with crisp garlic croutons. The highlight of the sauce is the dry vermouth: once the alcohol evaporates, hints of herbs remain, harmoniously complementing the flavors of the tomatoes and fennel.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cod fillets without skin, center cut (170-200 g each)
2 tbsp extra-virgin olive oil + extra for drizzling
1 onion, thinly sliced
1 fennel root, trimmed and thinly sliced, plus chopped herbs for serving
3 cloves of garlic (2 chopped, 1 crushed)
1 tbsp chopped fresh oregano
1/3 cup Kalamata olives, halved
0.5 tsp red pepper flakes
1/3 cup dry vermouth or dry white wine
1 can (800g) canned peeled whole tomatoes, hand crushed
4 slices ciabatta, cut in half

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cod, fennel bulb, tomatoes, Kalamata olives, white wine, vermouth, ciabatta bread, oregano

Cooking the dish according to the recipe:

Preheat oven to grill mode.
Heat the olive oil in a large skillet over medium heat. Add the onion, fennel, and a pinch of salt and black pepper; cook, stirring, until the vegetables are softened and just beginning 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. Stir in the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a simmer. Reduce the heat to medium-low and cook until the sauce thickens slightly, about 5 minutes.

Season the cod generously with salt and black pepper and arrange the pieces in the pan with the sauce. Cover and simmer until the fish is almost cooked through, 6-8 minutes. Turn off the heat and let the fish sit in the sauce for about 3 minutes more.
Meanwhile, brush the ciabatta with olive oil and grill for 1-2 minutes per side. Rub with crushed garlic.
Divide the fish and sauce among plates, drizzle with olive oil, sprinkle with fennel fronds, and serve with ciabatta.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Summer dishes / Main courses / Fish and seafood / Food Network - recipes / Italian cuisine