This was one of those dishes that was OK but not great. I think the problem was with the cod, which I’d bought frozen at whole foods. The texture was a little rubbery, and it was a bit bland. The fennel tomato broth (stew?) was tasty, but I think next time I’ll serve it with some roast chicken instead. I do love fennel, and went with the Provencal flavors here — olives, lemon, tomatoes, parsley. It was a light summery meal and next time I’ll improve on it. You win some you lose some! Recipe for the fennel tomato stew, if you’re interested, after the jump.
Fennel Tomato Stew
1 fennel bulb, sliced 1/2″ thick
1 small onion, thinly sliced
2 cloves garlic, roughly chopped
1 small can diced or crushed tomatoes
1/4 t. red pepper flakes
2 – 3 T. chopped olives (black are best)
juice of 1/2 lemon
2 T. chopped parsley
salt to taste
Add olive oil to a deep saute pan or small soup pot over medium heat. Add the onions, fennel and garlic and cook until the onions and garlic are softened, about 3 – 5 minutes. Do not brown. Add the tomatoes and red pepper flakes and bring to a simmer. Lower heat and cover, cooking until the fennel is very tender, about 20 minutes (depending on the size of your fennel slices). Remove from the heat and add the olives, parsley and lemon juice. Taste for seasoning. Serve with pan fried cod or roast chicken.