Braised Fish with Fennel and Tomato
(from kaylam2001’s recipe box)
In this type of quick braising, an aromatic liquid is first simmered to allow the flavors to deepen, and then simmered with fish, which takes on some of its character. The braising liquid becomes the sauce.
Categories: main - seafood
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup water
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon old bay seasoning
- 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
- 3 medium tomatoes, cored and coarsly chopped (1 1/2 cups)
- 4 garlic cloves, peeled and thinly sliced
- 4 thin lemon slices (leave skin on if it is not too bitter)
- salt and pepper to taste
- 4 fish fillets (firm-fleshed fish such as grouper, halibut, sea bass, or snapper work best.)
- You can also add scallops or shrimp for variety but be sure to account for the shorter cooking time required by adding them 5 minutes before ready to serve.
Directions
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In a large skillet or dutch oven, add the oil, wine and water together.
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Then add the oregano, thyme, old bay seasoning, fennel, tomatoes, garlic and lemon slices.
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Season with salt and pepper.
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Cover and bring the liquid to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens (about 12 to 15 minutes).
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Season the fish on both sides with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce.
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Cover and simmer until the fish is opaque throughout (about 6 to 8 minutes).
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Once all fish is cooked, serve immediately with warm, crusty bread.