Cod stewed with fennel and onions
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Cod stewed with fennel and onions - a detailed recipe.
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.
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 pieces (170-225 g each) of cod (700-800 g total)
- 1 large fennel bulb, trimmed of tough ends (reserve 2 tablespoons fronds)
- 2 tbsp. l. olive oil
- 1 medium or large onion, thinly sliced
- Salt and ground black pepper
- 1 cup white wine
- 1 large or 2 medium Russet potatoes, peeled and sliced very thinly
- 1 cup chicken broth
- 1/4 cup (a couple of handfuls) chopped parsley
- Toasted bread for serving
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Cooking the dish according to the recipe:
- Heat a large, deep frying pan over medium-high heat and preheat oven to 425°F (220°C).
Trim the ends of the fennel bulb. Reserve a few tablespoons of the fronds (the lacy greens, similar to dill) and chop them. Cut the bulb into quarters, then cut each quarter at an angle to remove the core. Slice the fennel thinly. - Pour olive oil into a saucepan, add the fennel and onion, and sauté, stirring frequently, for 5 minutes. Season with salt. Pour in the wine and reduce by half. Spread the potatoes in a thin layer, completely covering the fennel and onion, up to the edges of the pan. Pour the broth evenly over the contents of the pan. Season the fish with salt and pepper. Place it on top of the potatoes.
- Bring the liquid to a boil. Cover the pan and place in the oven. Bake the fish for 15 minutes, until opaque, then uncover and bake for another 2-3 minutes. Transfer the fish and vegetables to shallow bowls or soup bowls and garnish with parsley and fennel. Drizzle with the juices. Serve with crusty bread for dipping.
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