Poached Cod in Tomato-Fennel Broth
(serves 4)
For this one-pot meal, fish is poached in a tomato-fennel broth. From there, use whatever you have on hand. Add cannellini or garbanzo beans (canned or fresh cooked) and a vegetable such as peas (fresh or frozen), cut-up asparagus, sliced carrots, or sugar snap peas. For those who like a bit of zing, add a dash of chili flakes. Feel free to substitute with another firm-fleshed fish, such as halibut, red snapper or salmon.
1½ pounds cod, cut into serving size
2 tablespoons virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1 fennel bulb, chopped
1 tablespoon of fennel seeds
3 thyme sprigs
Salt and fresh ground pepper, to taste
1 cup water
2/3 cup white wine
1 cup tomatoes, diced (or use canned diced tomatoes)
1 cup cannellini beans (if using canned, drain and rinse)
¾ cup fresh English peas (or frozen)
Garnish: fennel fronds and fresh tarragon (optional)
Heat olive oil in large skillet. When oil is hot, add onion, garlic, and fennel and sauté for 5 minutes over medium-high heat. Add fennel seeds, thyme sprigs, diced tomatoes, water, and wine. Add cannellini beans and heat to a gentle simmer.
Meanwhile, salt and pepper fish generously on both sides. Place fish in the simmering liquid, cover skillet, and simmer for 3 to 4 minutes. Add peas and cover, simmering gently for another 3 to 4 minutes, or until fish is firm. (Time will depend on the thickness of the fish.)
To serve: Lift fish from pan and place in four warm bowls. Pour broth, beans, and vegetable mixture over fish. Garnish with fennel fronds and chopped tarragon leaves. To sop up broth, a sourdough baguette wouldn’t be amiss.
