COD WITH FENNEL & FINGERLING POTATOES RECIPE - (3.6/5)

Cod with Fennel & Fingerling Potatoes Recipe - (3.6/5) image

Provided by á-4084

Number Of Ingredients 13

3 cups purple Peruvian and banana fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced fennel bulb
1/2 cup thinly sliced spring onion, green and white parts
2 tablespoons minced garlic
1 tablespoon chopped fresh tarragon
1 1/4 teaspoons Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup dry white wine
1/2 cup unsalted Swanson chicken stock
2 Meyer lemon slices
6 (6-ounce) cod loin fillets
Meyer lemon wedges, optional

Steps:

Place potatoes in a small saucepan; cover with cold water by 1-inch. Place pan over medium-high; bring to a simmer and cook 1 minute or until potatoes are not quite fully tender. Drain well; set aside. Heat oil in a large skillet over medium-high. Add fennel, onion, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 4 minutes or until vegetables are tender. Add wine, stock, and lemon slices; bring to a simmer. Add potatoes and cod, nestling cod into sauce; cover, reduce heat, and simmer 5 minutes or until fish is done. Divide potato mixture evenly among 6 bowls; top each serving with 1 fish fillet. Serve with lemon wedges, if desired.