Fennel is something I seriously love. I developed this deep love affair with this licorice-y bulb years ago after trying a recipe for baked fennel with parmeggiano-reggiano cheese. From that point on, there was no going back. I was hooked and totally smitten with this delicious and super versatile veggie.
I bought a couple bulbs from Tutti Frutti Farms at the Santa Monica Farmers’ Market on Wednesday and decided to create a recipe using the fennel, a pint of yellow cherry tomatoes I had on-hand and some wild cod I had in the fridge. The result: pure deliciousness. In the words of my other half BH: “This is a definite repeater”– translation: you need to make this again.
Wild Cod with Fennel and Cherry Tomato Confit
1 lb. wild cod fish (any other white fish would also work, such as, halibut, sea bass, sole, swordfish)
1 pint cherry tomatoes (I used yellow tomatoes)
2 medium-sized fennel bulbs, trimmed, core removed and thinly sliced
1 large shallot, thinly sliced
small handful chopped flat-leaf (Italian) parsley for garnish
2 tablespoons extra virgin olive oil
Kosher salt and pepper
Heat the extra virgin olive oil in a large saute skillet over medium heat. Add the thinly sliced fennel and shallot and lightly season with salt and pepper. Turn the heat down to low and cover with lid. Cook vegetables approximately 25 minutes until they have created a jam-like consistency. Add tomatoes, lightly season with salt and pepper and continue to cook on low until tomatoes burst, releasing their juices. You do not want to cook the vegetables over high heat. The goal is to cook them low and slow until they turn into a vegetable “jam”.
Add the fish and season with salt and pepper. Slightly increase heat to medium-low and cover with lid. Cook fish until flesh is opaque and fish flakes apart with a fork.
Transfer the fish to a serving platter and spoon fennel and tomato confit over the top. Garnish with chopped flat-leaf parsley.