Cod with Tomatoes and Fennel

After a long summer vacation and two trips to the States, California and New York,  I am back. One of the many things I missed while visiting the States, was fish. Living in a little fishing village in North Sealand, Danmark, the first thing I bought was Cod. We eat a lot of cod in Denmark. It is the most economical important  fisk in the North Atlantic area. Cod can be prepared in many different ways and is the most important ingredient in fish cakes. In this recipe, you can use catfish, haddock or halibut.















Stegt Cod with Tomatoes and Fennel

l lb. cod or another firm fisk, such as catfish, haddock or halibut

2 onions, coarsely chopped

1 fennel, cut into thin strips

2 tomatoes, cut into wedges

2 cloves garlic, coarsely chopped

2 tbsp. rapeseed oil

1 dl white wine

1 oz. feta cheese

2 tbsp. chopped parsley

4-8 olives

To make the fish, carefully remove all bones and cut the fish in to  2×2 inches. Warm a tbsp. oil over medium heat in a large frying pan. Add onions, fennel, tomatoes and garlic and fry 4 minutes. Take the vegetables up and come fish onto the pan and fry 4 mintues. Bring the vegetables back t the pan and add the white wine. Sprinkle with parsley and  garnish with olives.

Suggested accompaniment: bread or rice

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