Eating In // Cod with Stewed Tomatoes and Fennel
It all started when me, Austin, and Christina went to the pool and I asked Christina if she liked fish. Luckily, yes, because I wanted to try and make this dish for dinner that I had sort of floating around in my brain. So we went to the store, got the stuff, and got to work. The three of us just hung about in the kitchen, drinking wine and prepping dinner. Christina had her camera, of course. The dinner turned out great so I'll give you the recipe and I also want to encourage you to gather around the kitchen sometime and get a meal going.
Ingredients:
Serves 4
- 16 oz cod, boneless, skinless
- 2 cups cherry tomatoes
- 1 fennel bulb, thinly sliced
- 1 yellow onion, thinly sliced
- 4 garlic cloves, chopped
- 3/4 fresh basil, chopped
- 3/4 cup white wine or sherry
- 1 tbls olive oil
- good bread such as baguette or ciabatta
Directions:
- Slice your veggies and garlic and toss them with olive oil into a preheated pan at medium-high heat. Saute for a few minutes and then add the tomatoes.
- Let this mixture stew for about 5 minutes and sort of smash the tomatoes with a potato masher. Be careful, they can send their juices soaring so you will probably need an apron.
- Pour in the wine and add the fish and garlic to the pan. Cook this for about 8 minutes, longer if your fish is frozen. Gradually break the fish into smaller pieces as it cooks. You'll know its done when the fish is firm and flaky.
- Add salt and pepper and toss in the basil. Cut the bread into slices and brush with a bit of olive oil. Toast on broil in your oven until golden. Plate it up and serve with the toasted bread.
Recipe by :
Megan Forbes
Photos by: