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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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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.