Hi, this recipe is from the Guardian's 'Feast' magazine, Saturday 18th December 2021 issue, page 4 by Yotam Ottolenghi, or find online here.
This recipe was much more successful than last week's and my family really enjoyed it. I used frozen fish as it is cheaper and still tastes the same, also I used haddock not cod but this doesn't matter, any white fish will be fine. I also swapped the fennel for mushrooms because my family aren't too keen on the flavour of fennel and we had some leftover mushrooms.
But be careful not to overcook the fish because it becomes harder to pick it out in one piece / it starts to flake away. If you can't eat fish, chickpeas and mushrooms are nice, you could add some seaweed too, to get some of that fishy flavour in the dish. Also, adding the brine from the capers (if using), will help too.
The fish would be nice served with crusty bread and rice as well as potatoes and pretty much any boiled or steamed vegetables.
Enjoy!
Hazel :)
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Dietary Info:
-Gluten Free
-Dairy Free
-No Nuts
-Unsuitable for Vegans
{You could add tinned chickpeas and 'what-the-cluck' chicken-alternative pieces into the dish when the fish is supposed to be added.}
-Unsuitable for Vegetarians
{See above.}
-Main Meal (when served with rice, bread or potatoes)
Prep: 30 min {Mine only took 1 hour total.}
Cook: 1 hr
Serves: 4
Ingredients:
-400g fennel (about 1 large bulb), trimmed and cut into 8 wedges {I didn't include the fennel because my family aren't too keen on the taste, instead I added some mushrooms in the last 5-10 mins of cooking.}
-1 onion, peeled and cut into 6 wedges (180g) {I had a large onion, so cut it into 8. If you have no fennel, you could do 2 onions: one red, one white}
-105 ml olive oil {I didn't use this much olive oil. Any neutral oil will do.}
-2 tbsp tomato paste
-3 garlic cloves, peeled and crushed {I used an extra clove because one of mine was a bit small.}
-250g winter tomatoes (ie black iberiko), roughly grated and skin discarded, or 250g chopped tinned -tomatoes {I used tinned tomatoes, just over 250g as I didn't use any wine and thought the sauce needed some extra flavour from tomatoes.}
-200ml chicken stock {I used vegetable stock and 250ml to make up for the lack of white wine.}
-75ml dry white wine {I used extra stock and tomatoes instead of wine.}
-1/2 tsp chilli flakes
-1 tsp sweet smoked paprika {I didn't have any smoked paprika, only hot, so I used 1/2 tsp.}
-100g caperberries, stems removed (or 30g regular capers) {I used a couple of tbsp pickled capers.}
-Salt and black pepper
-600g cod loin, skinned and cut into 4 x 150g pieces {I used 4 x frozen haddock fillets. I defrosted them in hot water for about 5 - 10 mins before cooking through.}
-3 tbsp (10g) basil leaves, finely chopped {I was so disappointed because I forgot to add the herbs and it would've been so tasty, though I don't know if the lemon would be so nice; just don't add too much, a little would be nice.}
-2+1/2 - 3 tbsp (10g) flat-leaf parsley leaves, finely chopped
-1 lemon, zest finely grated, to get 1 tsp, then cut into 4 wedges, to serve
-1+1/2 tsp fennel seeds, toasted and lightly crushed in a mortar {I didn't use these.}
Method:
1: Put the fennel and onion wedges in a large bowl with a tablespoon and a half of oil and toss gently to coat. Put a large saute pan for which you have a lid on a high heat. {I used a wok.} Once hot, lay in the fennel and onion wedges and brown on each cut side for three minutes; do this in two batches, if need be. Transfer the wedges to a plate and rinse out and dry the pan. {You don't need to wash and dry the pan, I just used it straight away for the garlic and tomatoes.}
2: Return the pan to a medium heat with the remaining 80 ml oil. Once hot, add the tomato paste and garlic, and cook, stirring occasionally, for two minutes, until fragrant. Add the fennel and onions, along with the grated (or tinned) tomatoes, stock, wine, chilli flakes, paprika, caperberries, a teaspoon of salt and a good grind of pepper, then cover the pan and bring to a gentle simmer. Once it’s bubbling, turn down the heat to medium-low and cook for 20 minutes, until the fennel and onion wedges have softened but still keep their shape. {While the sauce is cooking, you could peel some potatoes and veg to serve with it. They take about 20 mins to cook, if the pieces are small.}
3: Sprinkle the cod pieces all over with a quarter-teaspoon of salt, then gently push them into the sauce, so they’re submerged. Replace the lid and cook for another 10 to 12 minutes, until the fish is just cooked through. {If adding mushrooms, add them now.} Use a spoon to coat the top of the cod with the sauce.
4: Meanwhile, mix the basil, parsley and lemon zest in a small bowl.
5: Sprinkle a third of the herb mixture and a third of the fennel seeds on top of the cooked cod, and serve warm with the remaining herb mixture, fennel seeds and lemon wedges alongside.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/7eboS3U
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