Post by wilderness on Aug 18, 2019 7:46:42 GMT -5
Poached Cod with Fennel, Tomatoes and Olives-Birdy
1 fennel bulb, trimmed and thinly sliced
1 cup grape tomatoes, sliced in half1/4 cup kalamata olives, pitted and halved
1/4 cup Castelvetrano olives, pitted and halved
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Giant pinch saffron threads
Juice of 1 lemon
1 1/2 cups vegetable stock
1 1/2 pounds cod (season both sides with salt)
Salt and pepper, to taste
Heat a large, deep skillet over medium-high heat. Once the skillet is hot, add 1 tablespoon of cooking oil. Add the sliced fennel and cook until slightly softened, about 5 minutes.
Add the tomatoes and olives and cook until the tomatoes start to burst and soften, about 5-7 minutes.
Sprinkle smoked paprika, cumin, and saffron into skillet then add the lemon juice and vegetable stock.
Bring mixture to a boil then reduce heat to a low simmer. Cover skillet and let simmer for 15 minutes.
After 15 minutes, nestle the cod into the liquid and remove cover and let simmer for 10 minutes, or until cod has cooked through. Season with salt and pepper, to taste.
Remove from heat, let sit for 10 minutes then serve and enjoy!
Can I use another fish other than cod?
If you want, you can use another light, white fish. Haddock would work great in this too.
What if I don’t like fennel?
You could use some sprigs of dill but it wouldn’t give the same flavor.
Additionally, since you’re using the fennel bulb, to replace that part you could use white onions but again, not the exact flavor I made the dish to be.
Can I use just one type of olive?
Sure.
Can I use sundried tomatoes?
No.
Can I make this with chicken?
Yes, but I would suggest chicken thighs.
Can I make this with another protein?
I would stick to chicken and/or white fish.
Can I freeze this?
No.
Can I make this ahead of time?
You can prep the ingredients ahead of time but I suggest making this the same evening you are set to consume it.
What do you suggest serving this with?
Roasted delicata squash: www.tablefortwoblog.com/roasted-delicata-squash/
Roasted lemony pesto asparagus: www.tablefortwoblog.com/roasted-lemony-pesto-asparagus/
Quick basic chopped salad: www.tablefortwoblog.com/quick-basic-chopped-salad/
If you want, you can use another light, white fish. Haddock would work great in this too.
What if I don’t like fennel?
You could use some sprigs of dill but it wouldn’t give the same flavor.
Additionally, since you’re using the fennel bulb, to replace that part you could use white onions but again, not the exact flavor I made the dish to be.
Can I use just one type of olive?
Sure.
Can I use sundried tomatoes?
No.
Can I make this with chicken?
Yes, but I would suggest chicken thighs.
Can I make this with another protein?
I would stick to chicken and/or white fish.
Can I freeze this?
No.
Can I make this ahead of time?
You can prep the ingredients ahead of time but I suggest making this the same evening you are set to consume it.
What do you suggest serving this with?
Roasted delicata squash: www.tablefortwoblog.com/roasted-delicata-squash/
Roasted lemony pesto asparagus: www.tablefortwoblog.com/roasted-lemony-pesto-asparagus/
Quick basic chopped salad: www.tablefortwoblog.com/quick-basic-chopped-salad/
