COD WITH TOMATOES AND FENNEL SEED
Steps:
- In a large saucepan or dutch oven, heat oil over medium heat. Saute chopped garlic and shallots until soft, but not browned, 5 minutes. Stir in anchovy paste, dried tarragon, fennel seed, 1 tsp salt and ground black pepper to taste. Add white wine, increase heat to medium high, and simmer until slightly reduced, about 2 minutes. Add tomatoes (holding back 1/2 of the liquid) and tomato paste. Bring to boil then reduce heat to medium low; simmer for 10 minutes. Add reserved tomato liquid if the sauce is inadequate to cover cod. Season with additional salt and pepper to taste. If making ahead, remove from heat, cool and refrigerate up to two days. With tomato stew at a bare simmer over medium-low heat, add cod fillets and poach in barely simmering liquid until just done, about 15 minutes. (Cover the pot if the sauce seems sufficiently reduced, otherwise partially cover and ensure that the sauce remains at a simmer). Add chopped parsley and remove from heat.
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