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Cod in Fennel and Tomato Broth
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 
Course: Main Course
Servings: 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large fennel bulb , sliced
  • 1 sweet onion , sliced
  • 2 stalks celery , sliced
  • 1/2 teaspoon salt
  • 2 large cloves garlic , minced
  • 1 large tomato , chopped (or 1 14-ounce can diced tomatoes in juice)
  • 1/8 teaspoon saffron threads optional
  • 1 1/2 cups vegetable broth
  • 1-1/2 pounds cod , cut into 6 pieces
Instructions
  1. Heat the oil in a large skillet over medium heat. Add the fennel, onion and celery and salt and cook for about 15 minutes until the vegetables are very tender, stirring occasionally.
  2. Add the garlic and cook 1 minute. Add the tomato and saffron 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.
  3. 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).
  4. Serve over riced cauliflower.