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Braised Cod with Tomatoes and Fennel Seed
Pesce all’acqua pazza, or “fish in crazy water,” involves poaching mild-flavored white fish in a seasoned tomato broth, often enhanced by garlic and spices or herbs. For our weeknight-easy version, fennel seeds and red pepper flakes are bloomed in olive oil to enhance flavors and aromas, then we add a hearty portion of dry white wine to reduce, flavoring the broth. Serve with toasted or grilled crusty bread to soak up the spicy, sweet-tart sauce.
6-ounce skinless cod fillets (about 1 inch thick)
Kosher salt and ground black pepper