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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.
4
Servings
35 minutes
Ingredients
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4
6-ounce skinless cod fillets (about 1 inch thick)
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Kosher salt and ground black pepper
Directions
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01Season the cod all over with ½ teaspoon each salt and black pepper; set aside. In a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the pepper flakes and fennel seeds; cook, stirring, until fragrant, about 30 seconds. Add the wine, bring to a simmer over medium-high and cook, uncovered, until the liquid has almost evaporated, 2 to 3 minutes. Stir in the tomatoes, 1 cup water and ½ teaspoon each salt and black pepper; cook, uncovered and stirring occasionally, until the tomatoes begin to break down, 8 to 10 minutes.
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April 8, 2024
Awesome
Great recipe that I inhaled! its nice to see Cod recipes!
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