We have had so much fun with cod recently, so when I came up with the recipe for this cooked cod with fennel, tomatoes and olives – I knew it would be spectacular.
The light, tender, flakey fish is so versatile to work with, especially when positioned in a delicious broth bursting with flavor.
One of my favorite things about cooking is that you can take a very bland and basic topic and turn it into something extraordinary.
I'm starting to like layering of flavors to create a more in-depth flavor in a dish!
I typically don't like to order seafood at restaurants because I feel like they don't give you nearly enough of a portion.
It makes sense because they have to make margin and profit, but it's always so unsatisfying for me, so I tend to try and stick to other proteins.
Now, when it comes to making seafood at home, I am very generous with portions! haha
Lately, I really also have cod because it's lean protein. There is hardly any fat on it and you get a good source of protein and other nutrients along with it.
Why should I make this poached cod with fennel, tomatoes and olive recipe?
Aside from being super easy and a great way for you to clap seafood, I'd say it makes your taste buds happy!
For this posed cod with fennel, tomatoes and olive recipe you have licorice flavor on fennel, but you also have the salty water and salty taste from olives.
The tomatoes give off an extra sweet flavor when fried.
All of that combined and you get this delicious cooked plate dish that I am sure your family will love.
If you are unfamiliar with cooking fish, cod or any light fish is great to start with. Also, there is not much room for error when making this dish!
In addition, cod cod is a great way to infuse the cod with a lot of flavor.
Basically bathing in broth and it sucks up all that delicious goodness!
Boiled cod does not dry out either, and it remains tender and cloudy!
Can I use a fish other than cod?
If you want, you can use another light white fish. The haddock would also work well in this.
What if I don't like fennel?
You can use some twigs, but it would not give the same flavor.
In addition, since you use the fennel bulb, you can use white onion to replace that part, but again, not the exact flavor that I got the dish to be.
Can I use only one type of olive?
Can I use sun-dried tomatoes?
Can I make this with chicken?
Yes, but I would suggest chicken thighs.
Can I make this with another protein?
I stick to chicken and / or white fish.
Can I freeze this?
Can I do this in advance?
You can cook the ingredients in advance, but I suggest you do it the same night you are ready to consume it.
What do you propose to serve this with?
Here are some pages I would recommend:
- Toasted delicata squash
- Toasted lemony pesto asparagus
- Quick basic chopped salad
Boiled cod with fennel, tomatoes and olives
This poached cod with fennel, tomatoes and olives bursting with flavor! The cod is cooked in a flavorful liquid and the remaining stew is so good! Preparation time: 20 minutes Cooking time: 45 minutes Total time: 1 hour 5 min Course: Main courses Cuisine: American Calories: 535kcal
- 1 fennel bulb, cropped and thinly cut
- 1 cup of grape tomatoes, cut in half
- 1/4 cup of kalamata olives, spicy and halved
- 1/4 cup castelvetrano olives, cut and halved
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Huge razor blade
- Juice of 1 lemon
- 1 1/2 cup vegetable stock
- 1 1/2 pounds of cod (season both sides with salt)
- Salt and pepper, to taste
- Heat a large, deep frying pan over medium-high heat. When the frying pan is hot, add 1 tablespoon of cooking oil. Add the sliced fennel and cook until slightly softened, approx. 5 minutes.
- Add tomatoes and olives and cook until the tomatoes start to sprout and soften, approx. 5-7 minutes.
- Sprinkle smoked paprika, cumin and saffron in frying pan, then add lemon juice and vegetable.
- Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the skillet and simmer for 15 minutes.
- After 15 minutes, dry the cod in the liquid and remove the lid and simmer for 10 minutes, or until the cod is cooked through. Season with salt and pepper to taste.
- Remove from the heat, let sit for 10 minutes, then serve and enjoy!
Nutrition facts cooked cod with fennel, tomatoes and olives per Serving (1 serving) calories 535 calories from fat 171 % Daily Value * Fat 19g29% carbohydrates 14g5% Fiber 5g20% Sugar 6g7% protein 74g148% * Percent daily values are based on a 2000 calorie diet. * Nutrition facts are an estimate and are not guaranteed to be accurate.