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Favourite Fish With Fennel


    Favourite Fish With Fennel

    Try this dish with fresh home-baked bread and a nice crisp, dry white wine. If fresh ling cod isn’t available almost any fish—even shellfish—will make a reasonable substitute.


    1 Tbsp (15 mL) butter, coconut, or olive oil
    1 large organic red onion, chopped
    2 large organic fennel bulbs, chopped (keep the fronds as a garnish)
    6 cloves organic garlic, crushed
    1 tsp (5 mL) fennel seeds, crushed
    1 tsp (5 mL) fresh or 1/2 tsp (2 mL) dried rosemary
    1/2 cup (125 mL) dry white wine
    1/4 tsp (1 mL) cayenne (optional)
    Zest of 1 organic lemon
    8 small organic potatoes, cut into bite-size pieces
    1 – 10 oz (284 mL) can plum tomatoes, drained and chopped
    2 cups (500 mL) clam juice
    1 lb (500 g) ling cod, cut into bite-size pieces
    Salt and pepper to taste

    In a large cast-iron pot, heat oil and sautée onion and fennel until soft. Add garlic, fennel seeds, and rosemary. Raise heat to medium-high and add wine, cayenne, lemon zest, potatoes, tomatoes, and clam juice. Bring to a boil, cover, and simmer until potatoes are tender, about 25 minutes. Add fish to the stew and cook until tender, about 5 to 10 minutes longer. Add salt and pepper to taste. If stew is too heavy in taste or consistency, add more wine or water. Serves 4.

    Source: "Fennel", alive #311, September 2008


    Favourite Fish With Fennel




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    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.