Cod with Fennel and Potatoes
This main course needs no accompaniment other than a tossed green salad. Try the Mixed Green Salad with Citrus Dressing on page 54.
Recipe information
Yield
serves 4
Ingredients
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 trimmed fennel bulb (reserve fronds), cut into 1/2-inch pieces
1 pound russet potatoes, peeled, halved lengthwise, and thinly sliced
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
3 strips (1/2 inch wide) orange zest
Coarse salt
4 boneless, skinless cod fillets (6 ounces each)
Preparation
Step 1
In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is soft, about 7 minutes.
Step 2
Add the chopped fennel; cook, stirring frequently, until crisp-tender, about 5 minutes.
Step 3
Add the potatoes, chicken broth, tomato paste, and orange zest; season with salt. Boil for 10 minutes.
Step 4
Place the cod fillets on top; reduce the heat. Cover; simmer until the fish is opaque throughout, about 10 minutes. Serve with the chopped reserved fennel fronds.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
