This dish is sweet, savory, fishy and oh so delicious.
The combination of ingredients definitely threw me off at first, but they all worked really well together.
Oh Martha, I don't know why I doubt you...forgive me!
So this meal is a little "winterish" for this nice sunny weather we are having, but I made this when it was still nasty outside.
So maybe you could make it on a rainy day :)
It was a great different meal and I'm so glad I have this blog, because I NEVER would have tried it without it.
Did I mention it is super easy? Well it is!
Cod with FEnnel and Potatoes
1 T olive oil
1 small onion, diced
3 garlic cloves, minced
1 trimmed fennel bulb (reserve fronds) cut into 1/2 in pieces
1 lb russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can reduced sodium chicken broth
2 T tomato paste
3 strips (1/2 in wide) orange zest
4 boneless skinless cod fillets (6oz each)
In a 12 in skillet, heat olive oil over med heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 min.
Add the choped fennel; cook, stirring frequently until crisp-tender, about 5 min.
Add potatoes, chicken broth, tomato paste and orange zest; season with salt. Boil for 10 min.
Place cod fillets on top; reduce heat. Cover simmer until fish is opaque throughout, about 10 min.
Serve with chopped reserved fennel fronds if desired.
Logan Rating: ***