Cod stew with fennel and onion

Cod stew with fennel and onion

Cod stew with fennel and onion

Ingredients to the recipe:
4 piece (170 — 225 g each.) Cod (only 700 — 800 gr.)
1 large, peeled hard all fennel bulb (leave 2 tbsp. L. Leaves)
2 tbsp. l. olive oil
Thinly sliced 1 medium-sized onion or large
Salt and ground black pepper
1 tbsp. white wine
1 large or 2 medium peeled and sliced very thin slices of potato tuber varieties Russet
1 tbsp. chicken broth
1/4 cup chopped parsley
Toasted bread supply

Preparation of meals recipe:
1. At moderately high heat, heat a large, deep frying pan and preheat the oven to 220 ° C.

Cut fennel bulbs with the ends. Leave a few tablespoons of leaves (green lace-like dill) and slice them. Cut the onion into quarters, then cut each quarter at an angle to remove the core. Cut the fennel into thin slices.

2. In a pan, pour olive oil, place the fennel and onion and saute them, stirring often, for 5 minutes. Season with salt. Pour wine and Uvarov its half. Put the potatoes thinly, completely covering the fennel and onion to the pan edges. Evenly pour the contents of the pan broth. Salt and pepper the fish. Put it on the potatoes.

3. Boil water. Cover the pan with a lid and put in the oven. Bake the fish for 15 minutes., Until it becomes matte, then open the lid and bake for another 2-3 minutes. Transfer the fish and vegetables in shallow bowls or soup plates, garnish with parsley and fennel greens. Pour juice. Serve with crusty bread for dipping.

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