Cod with Fennel and Onion Recipe

Name: Cod with Fennel and Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds; 2 tablespoons extra-virgin olive oil; 1 medium to large yellow skinned onion, thinly sliced; Salt and pepper; 1 cup white wine; 1 large or 2 medium russet potatoes, peeled and very thinly sliced; 1 cup chicken stock; 1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each; 1/4 cup chopped flat-leaf parsley, a couple of handfuls; Crusty bread, to pass at table

Servings: persons

1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
2 tablespoons extra-virgin olive oil
1 medium to large yellow skinned onion, thinly sliced
Salt and pepper
1 cup white wine
1 large or 2 medium russet potatoes, peeled and very thinly sliced
1 cup chicken stock
1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Crusty bread, to pass at table

1
Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
2
Cut tops off the fennel bulb.
3
Reserve a few tablespoons of fronds (lacy dill-like greens) and chop.
4
Quarter the bulb, then cut into each quarter on an angle to remove the core.
5
Thinly slice the fennel.
6
Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes.
7
Season with salt.
8
Add wine and reduce by half.
9
Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan.
10
Pour the stock evenly over the pan.
11
Season fish with salt and pepper.
12
Arrange the fish on the potatoes.
13
Bring the liquids to a bubble.
14
Cover the pan and transfer to oven.
15
Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more.
16
Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds.
17
Spoon juices down over the food.
18
Serve with crusty bread for dipping.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds, 2 tablespoons extra-virgin olive oil, 1 medium to large yellow skinned onion, thinly sliced, Salt and pepper, and more.

Yes, Cod with Fennel and Onion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod with Fennel and Onion

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