Wednesday, April 13, 2011

White Fish in Tomato Fennel Broth

Fennel bulbs are one of those things that I have very little familiarity with. It's not commonly used in the foods that I grew up eating, but it has such an interesting smell much like licorice before it's cooked. I picked up 2 bulbs at TJ's and resolved to use it in something for dinner this past week.

Mark Bittman recently wrote a feature in the NYTimes called "White Fillet a Dozen Ways" and my recipe came from the poached section.

2 white fish fillets
2 fennel bulbs, chopped
1 onion, chopped
1 pinch of saffron
1 tablespoon fennel seeds (which I didn't have, so skipped)
1 cup diced tomatoes

1. Put a large, deep skillet over medium heat; add 2 tablespoons vegetable oil.

2. When oil is hot, add 1 chopped onion and 2 chopped fennel bulbs; cook 5 minutes.

3. Add the fish, a pinch of saffron and 1 tablespoon fennel seeds and 1 cup diced tomatoes.

4. Add 1 cup water and keep at medium boil until fish is fully cooked and flaky.

5. Add salt (and pepper) to taste.

6. Garnish with chopped fennel fronds and serve with toasted thick bread. 

The flavor was clean, yet aromatic and next time I'm thinking about adding a dash of white wine for a bit of acidity. The texture of the onion and fennel paired with the soft, flaky fish and crunchy bread was divine. It was so delicious that I contemplated eating The Husband's portion. 

Food that nourishes the soul is the point of cooking. No? 

No comments:

Post a Comment