Braised Cod & Fennel
Braised Cod & Fennel
  1. In a large pot, heat 2 Tbsp olive oil over medium heat. Sauté 
1 shallot & 1 clove of garlic, minced, 1/4 tsp each chili flakes & fennel seed for 2 to 3 minutes, until softened.
  2. Add 1/2 cup white wine & cook until mostly evaporated. Add 1 trimmed, julienned fennel bulb, 1 cup each chicken broth & canned diced tomatoes, 2 Yukon Gold potatoes, peeled & cut into 2” chunks. Add salt & pepper to taste. Reduce heat to medium low & cook until potatoes are tender.
  3. Cut 450 g of cod fillets into 2” chunks & nestle over the mixture. Add 1 cup halved grape tomatoes & 1/3 cup whole Kalamata olives & simmer, partially covered, for 
8 to 10 minutes, until internal temperature of cod 
reaches 158°F.
  4. Garnish with parsley & fennel fronds and serve 
with crusty bread.


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