Braised cod with fennel and onion photo


Braised cod with fennel and onion, step-by-step recipe

Braised cod with fennel and onion photo


Braised cod with fennel and onion photo


4 pieces of cod — total weight of 700-800 g
Bread toasted
One big bulb of fennel
Two handfuls of chopped parsley
Olive oil 2 tbsp
Chicken broth 1 Cup
One onion thinly sliced
Russet potatoes sliced
Salt, ground pepper
White wine 1 Cup


1. Heat the pan on high heat and the oven to 220 degrees.

2. Cut the ends with pengelley bulbs. Chop a few tablespoons of the leaves. Razrezaem onion into quarters, each of which is cut at an angle.for the free removal of the core. Fennel cut into thin slices.

3. Fry in olive oil for five minutes, stirring constantly, the onion and fennel. Sprinkle with salt. Pour the wine and cook until the left half of the volume.

4. Onion and fennel poriem a thin layer of potatoes to the edges of the pans. Pour the contents of the broth. Sprinkle with salt and pepper the fish, after you spread it on the potatoes.

5. Bring liquid to a boil, cover with a lid and put into the oven. Bake the fish for about 15 minutes until it becomes dull, open the lid and bake for another 2-3 min.

6. Fish with vegetables served in soup plates, garnish the dish with parsley and fennel fronds. Pour the juice. We recommend you to use a crusty bread for dipping.

Bon appetit!

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