Mediterranean-Style Braised Codfish
Adapted from NY1
2 6-7 ounce boneless, skinless codfish fillets
Small white onion, thinly-sliced
Garlic clove, finely-minced
14.5-ounce can diced tomatoes
1/2 cup (maybe more) chicken or vegetable stock
Kalamata olives to taste, sliced & pitted
Capers to taste, well-drained
1 anchovy fillet, finely-minced
Garlic mashed potatoes
Heat a large saute pan or cast-iron skillet with a splash of olive oil. Saute onion & equal amount fennel. Cook for 3-4 minutes, or until soft.
Add garlic & anchovy & cook for additional minute.
Add diced tomatoes & 1/2 cup stock & bring to a simmer.
Adjust the heat so that it stays at a gentle simmer, tuck the codfish fillets down into the mixture & put a tightly-fitting lid on top. Keep your eye on it as it simmers & add a little more stock if it seems to be drying out (ours didn't).
Depending on the thickness of the fish, it shouldn't take much more than 8-10 minutes to gently cook through. Add the olives & capers & serve.
Serve each codfish fillet on top of a slice of toasted country bread & then ladle on some of the braising liquid.
Tiffany emailed this recipe to me, saying she had made it & really enjoyed it. When I sat down to write out the shopping list, I texted her & asked if she served it over bread. She texted back that they served it over garlic mashed potatoes & that I HAVE to do that, as well. Done! And she was right. This was so good!
Every now & then John & I make a recipe that calls for an ingredient we've never used before. This time it was fennel. First of all, I had no idea what fennel looked like or how to cut/cook it, so we watched a YouTube video of how to cut fennel, haha. Then! The fennel bulb (bulb ?) I bought looked like a hand, so before cutting it, John chased me around the kitchen trying to get me shake his fennel hand.
Aside from the time it takes to slice the onion & fennel (& watch a how-to YouTube video), this was a pretty quick dish to make, & it's super healthy. We loved it & will definitely make it again. If you make it, highly recommend taking the garlic mash route - so good!