I am totally a Martha Stewart groupie. Whatever that lady is selling...I'm buying. I have to be Everyday Food's biggest fan because it really is my go to for quick, full proof, easy meals. I think it is a very rare thing that I make something from Everyday Food that isn't a hit. This recipe for cod over fennel and potatoes is no exception. Crazy easy, healthy, fast and delicious.
The recipe serves four, but I ended up getting less Cod for Will and I because, although I love fish, I don't need 3/4 of a pound of it! The recipe that follows serves 4, so adjust accordingly.
Check out this thief caught in the act!
This broth is tasty so make sure to grab some crusty bread for dipping!
Cod with Fennel and Potatoes
Adapted from Martha Stewart's
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1/4 teaspoon chili pepper flake
1 trimmed fennel bulb, cut into 1/2 in pieces, reserving fronds
1 pound Yukon Gold potatoes, peeled, halved length wise and thinly sliced
1 can (14.5 oz) chicken broth (or vegetable)
2 tablespoons tomato paste
orange zest from 1/2 an orange (peeled into 1/2 inch strips)
coarse salt and pepper
4 boneless, skinless cod fillets (1 1/2 lb total)
Heat olive oil in a sauté pan over medium heat. Add onion, garlic and chili pepper flake. Cook, stirring frequently, until onion is soft and garlic is fragrant, about 7 minutes.
Add chopped fennel and cook, stirring frequently, until slightly tender, about 5 minutes.
Add potatoes, broth, tomato paste, and orange zest; season with salt and pepper. Boil for 10 minutes.
Place cod fillets on top and reduce heat to a simmer. Cook until the fish is opaque throughout, about 10 minutes. Garnish with reserved fennel fronds and serve with some crusty bread.