Cod in Fennel and Tomato Broth

2 tablespoons olive oil
1 large fennel bulb, sliced
1/2 teaspoon salt
2 large cloves garlic, minced
1 large tomato, chopped
1/2 cup white wine
1 cup vegetable broth
1 pound cod

Heat the oil in a large skillet over medium heat. Add the fennel and salt and cook for about 10 minutes until the fennel is very tender, but not browned, stirring occasionally. Add the garlic and cook 1 minute. Add the tomato and continue to cook for 2 minutes to allow the tomato to break down. Add the wine, increase heat to high and allow to boil for 2 minutes, then add the vegetable broth and return to a boil.

Add cod, reduce heat to low. Allow cod to simmer gently for about 6 to 8 minutes or until cod is done (it will flake easily when tested with a fork).

Serve with polenta, rice or crusty bread.

Recipe By Lauren Dellabella
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