BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES
Categories Fish Herb Tomato Bake Quick & Easy Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
- Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
- Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
BRAISED FISH WITH FENNEL AND TOMATO
Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
- Serve:Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.
SMOKED FISH PLATTER WITH MUSTARD-CAPER SAUCE AND FENNEL-CUCUMBER SALAD
Provided by Kristine Kidd
Categories Egg Fish Vegetable Breakfast Brunch No-Cook Quick & Easy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Sauce
- Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil. Season with pepper. Pour half of mixture into small bowl; mix in 3 tablespoons sugar, capers, and shallot for sauce. Mix 1 tablespoon sugar into remaining mixture. Reserve for dressing salad.
- Salad
- Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 3 tablespoons; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.
- Assembly
- Cover large platter with lettuce leaves. Arrange smoked fish and salad atop lettuce. Garnish with caper berries, lemon wedges, and eggs (if desired). Serve with bread, butter, and Mustard-Caper Sauce.
ROASTED WHOLE FISH AND FENNEL WITH CRUSHED POTATOES, PERSERVED LEMON, AND CHARMOULA
Steps:
- Mix yogurt, chopped cilantro, and lime juice in small bowl. Season to taste with salt and pepper. Cover and chill.
- Cut 2-inch-long, 1/2-inch-deep slits into outside of both sides of fish, spacing 2 inches apart. Sprinkle fish inside and out with salt and pepper. Place parsley sprigs, thyme sprigs, fennel fronds, and lemon slices in fish cavity. Sprinkle top side of fish with chopped parsley and 1 1/2 teaspoons chopped thyme. Cover and chill at least 1 hour. Do ahead Lime yogurt and fish can be made 1 day ahead. Keep refrigerated.
- Preheat oven to 400°F. Stir fennel seeds in small dry skillet over medium heat until lightly toasted, about 2 minutes. Mix fennel wedges, 2 tablespoons olive oil, toasted fennel seeds, and 1 1/2 teaspoons chopped thyme on rimmed baking sheet; toss. Sprinkle with salt and pepper. Roast until fennel is tender and beginning to brown, stirring often, about 30 minutes. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until heated through, about 10 minutes.
- Place potatoes in large saucepan; fill with enough cold salted water to cover. Bring to boil. Reduce heat; simmer just until potatoes are tender, about 12 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to baking sheet and cool slightly. Using heel of hand, smash potatoes coarsely. Return potatoes to same saucepan. Add 3 tablespoons olive oil and preserved lemon. Do ahead Can be made 1 hour ahead. Let stand at room temperature.
- Preheat oven to 400°F. Drizzle 2 tablespoons olive oil over fish. Roast fish just until opaque in center, about 30 minutes. Let fish rest 5 minutes.
- Add 1/4 cup reserved potato cooking liquid to potato mixture; stir gently over medium heat until heated through, adding more cooking liquid by tablespoonfuls if mixture is dry, about 5 minutes. Season with salt and pepper.
- Using 2 large metal spatulas, transfer fish to platter. Arrange fennel and potato mixture around. Spoon some Charmoula , then some lime yogurt atop fish. Garnish with cilantro sprigs. Serve with remaining Charmoula and lime yogurt.
FISH AND FENNEL STEW
Provided by Sunny Anderson
Time 1h26m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a stock pot over medium heat, add the olive oil, onions, fennel, bay leaf and season with a pinch of salt and a grind or two of pepper. Cook, stirring, until both the fennel and the onions are very tender, but not browned, 6 to 8 minutes. Cook's Note: Be careful to not break up the bay leaf during this process.
- Add the lemon slices, garlic, and tomato paste stirring to combine. Cook until the tomato paste turns a deep reddish brown, then add the tomato slices and season with another pinch of salt. Allow to sit and bubble a bit, then stir, repeating until the tomatoes are completely broken down and some moisture has evaporated from the pot, about 10 minutes.
- Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer. Simmer uncovered until most of the wine has evaporated, about 10 minutes. Add the fish stock, raise to a simmer and nuzzle the fish into the pot, and simmer until fish is cooked through, 6 to 8 minutes. Serve warm with a sprinkle of chopped parsley.
FISH SOUP WITH FENNEL AND PERNOD
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
Provided by The New York Times
Categories for two, soups and stews, main course
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste.
- Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod, and boil until almost evaporated. Add red pepper flakes, and season with salt and pepper.
- Pour in wine, and bring to a boil. Reduce for 2 minutes, and add tomato purée and chopped tomatoes. Bring to boil, stir, cover and remove from heat.
- Stage 2, post-bedtime. Return saucepan to medium heat until barely simmering. Gently slide mussels and fish into broth. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes.
- Divide mussels and fish into warmed bowls. Pour soup over all, and scatter with fennel tops. Sprinkle with remaining teaspoon Pernod (skip Pernod if children are eating) and more olive oil. Serve immediately with crusty bread, if desired.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 1 gram, Sodium 1951 milligrams, Sugar 19 grams
ROASTED FISH WITH BLOOD ORANGE AND FENNEL
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Line a large, rimmed baking sheet with foil; have ready a second rimmed baking sheet.
- Trim the tops from the fennel bulbs and coarsely chop 1/4 cup of the fronds; discard the stalks. Remove the outer layers of the fennel and halve each bulb through the root end. Thinly slice each bulb. Thinly slice one of the limes and quarter the other.
- Pat each fish dry and coat each lightly with a teaspoon oil. Generously season fish inside and outside with salt and pepper. Transfer fish to the foil-lined baking sheet. Stuff each cavity with slices of lime and orange, fennel fronds and garlic.
- Toss sliced fennel with 3 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread on the remaining baking sheet. Transfer fish and fennel to the oven; roast fennel, tossing occasionally, until golden and tender, about 15 minutes. Bake fish until it is just opaque, 15 to 20 minutes. Serve fish drizzled with more olive oil and squeeze fresh lime juice on top. Serve with fennel on top or alongside.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 103 grams, SaturatedFat 3 grams, Sodium 924 milligrams, Sugar 8 grams
FISH AND FENNEL
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- In a medium skillet, combine 1/3 cup water and oil. Add the fennel, tomatoes, garlic, 1/2 teaspoon salt, lemon, and 1/4 teaspoon pepper. Cover, and cook, stirring occasionally, until tomatoes begin to fall apart, 5 to 7 minutes.
- Season the fish with salt and pepper. Add to skillet with vegetables. Cover, and cook until opaque, 10 to 15 minutes. Serve immediately.
FENNEL COMPOTE WITH TOMATOES, OLIVES AND FISH (OR NOT)
Provided by Mark Bittman
Categories easy, sauces and gravies, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it's quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.
- Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 5 grams
BRAISED FISH WITH FENNEL AND TOMATO
This type of quick braising is similar to shallow poaching (page 210): An aromatic liquid is first simmered to allow the flavors to deepen, then simmered with fish, which takes on some of its character. Also, as with some poaching methods, the braising liquid becomes the sauce. Match the fish and aromatics wisely so as not to overwhelm one or the other. A fish such as salmon is easy to partner; its pronounced taste won't be flagged by aggressive flavors, such as rosemary or curry powder. Milder-tasting fish, such as grouper, halibut, sea bass, and striped bass, require more subtle companions, like the fennel, tomatoes, and lemon in this recipe. All of these fish are moist and firm-fleshed, ideal for braising.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
- Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
- Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
- If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.
FISH STEW WITH FENNEL AND BABY POTATOES
This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
Provided by Bon Appétit Test Kitchen
Categories Fish Potato Quick & Easy Dinner Seafood Fennel Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes.
- Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes. Add 2 cups water to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, 10-12 minutes. Stir in crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes.
- Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
FISH AND FENNEL STEW
This is great on a dreary, wet day with a loaf of warm, crusty French bread and a small spinach salad. This was adapted from an old Sunset recipe. Steamer clams may be used instead of mussels.
Provided by Outta Here
Categories Stew
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin and bones from fish. Cut into 1 1/2 inch pieces.
- Scrub mussels and remove beards.
- Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside.
- Thinly slice fennel bulb and combine with onion, garlic, carrot and oil in a 5-6 quart pan over medium-high heat. Stir often until vegetables are browned.
- Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes.
- Add fish and mussels. Cover and simmer just until fish is opaque but still moist-looking in center (cut to test) and mussels pop open, about 5 minutes. Add minced fennel greens and ladle into wide bowls.
Nutrition Facts : Calories 572.6, Fat 14.2, SaturatedFat 2.5, Cholesterol 141.5, Sodium 867.3, Carbohydrate 39.5, Fiber 8.7, Sugar 10.9, Protein 63.9
FISH AND FENNEL STEW WITH GARLIC CROUTONS
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 14
Steps:
- Measure the lobster steaming liquid and add enough water to make 5 cups. Remove the meat from the lobsters, cut it into large pieces and set aside. Place the shells in a large pot with the steaming liquid and the wine. Simmer for 30 minutes and strain. Set aside.
- Meanwhile, preheat the oven to 375 degrees. Place 2 teaspoons of the olive oil in a small saucepan over low heat until hot. Stir in the garlic. Place the bread cubes in a bowl, add the olive oil and garlic and toss to coat. Place on a baking sheet and bake until crisp, about 10 minutes, turning once. Set aside.
- Heat the remaining olive oil in a large, wide pot over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and fennel, lower the heat, cover and cook, stirring often, for 20 minutes. Add the orange zest and jalapenos. Stir in the lobster broth and bring to a boil. Reduce to a simmer and cook until the fennel is tender, about 5 minutes.
- Add the shrimp, scallops, cod and halibut. Simmer gently until the fish is just cooked through, about 4 minutes. Stir in the lobster meat and season with salt and pepper to taste. Ladle the stew into 4 bowls and top with the croutons and fennel tops. Serve immediately.
Nutrition Facts : @context http, Calories 717, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 6 grams, Protein 100 grams, SaturatedFat 2 grams, Sodium 2083 milligrams, Sugar 9 grams, TransFat 0 grams
FISH BAKED IN VINE LEAVES WITH FENNEL AND LEMON
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 375 degrees. Remove the fish from the marinade. Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish. Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra virgin oil for drizzling.
FISH, FENNEL AND TOMATO STEW
Make and share this Fish, Fennel and Tomato Stew recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat; add onion and garlic cook for about 3 minutes or until onion is soft.
- Stir often.
- Add the fennel slices and cook for a further 8 minutes or until fennel is soft.
- Stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
- Bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
- Cut the fish into large pieces, add to the tomato mixture and cook for 3 minutes or until the fish is just cooked through.
- Stir through the parsley and 2 tablespoons of reserved fennel leaves.
- Serve in bowls, sprinkled with the lemon rind.
Nutrition Facts : Calories 440.6, Fat 11, SaturatedFat 2.4, Cholesterol 80.5, Sodium 908.6, Carbohydrate 28.8, Fiber 7.4, Sugar 11.2, Protein 52
FISH STEW WITH FENNEL AND BABY POTATOES
Steps:
- Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes. Add fennel and garlic; season with salt and pepper and cook, stirring occasionally, until fennel is soft, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 minutes. Add 2 cups water to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, 10-12 minutes. Stir in crème fraîche. Add flounder, cover pot, and reduce heat. Simmer until fish is cooked through, about 4 minutes. Stir dill into stew; season with salt and pepper. Serve with lemon wedges.
SMOKED FISH WITH FENNEL AND ARUGULA SALAD
Provided by Evan Kleiman
Categories Citrus Fish Herb Onion Appetizer Brunch No-Cook Passover Lunch Trout Fennel Arugula Kosher Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Overlap fish on one side of platter. Whisk oil and lemon juice in bowl. Season dressing with salt and pepper. Toss half with fennel and half with arugula. Mound both alongside fish. Sprinkle with chives.
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