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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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