Cod in a Fennel-Tomato Broth

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Democracy Dies successful Darkness

5.0 (1)

This crockery was inspired by a classical Italian Christmas Eve seafood stew. The accepted crockery includes a assortment of shellfish on with immoderate fillets cooked successful a herb broth. It's wonderful, but a spot costly for mundane eating. I've pared it down to thing I tin marque and devour each the time: a elemental fillet of cod oven-steamed successful a broth made from sliced fennel, onions, achromatic vino and herb juice.

The herb foodstuff is my small secret. It is convenient and healthful, particularly if you take a low-sodium version, arsenic I've done here. Better yet, it gives the broth a cleanable and agleam taste. The crockery is light, casual to marque and done successful 30 minutes.

From columnist Stephanie Witt Sedgwick.

Ingredients

2 teaspoons mild olive oregon rootlike oil
1 mean onion, preferably sweet, chopped into bladed slices
1 bulb (8 ounces with stems attached) fennel, stems removed, fronds saved for garnish if desired, bulb chopped successful fractional lengthwise, past chopped into bladed slices
1/4 spoon salt
1/2 cupful achromatic wine
3/4 cupful low-sodium herb juice
1 spoon sugar
Freshly crushed achromatic pepper
Two 4- to 6-ounce skinless cod fillets
Finely grated zest of 1 citrus (at slightest 2 teaspoons)
2 teaspoons extra-virgin olive oil

Nutritional Facts

Per serving

Calories
308
Fat
10 g
Saturated Fat
1 g
Carbohydrates
22 g
Sodium
468 mg
Cholesterol
49 mg
Protein
23 g
Fiber
5 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Sedgwick.

Published December 1, 2009

Updated March 13, 2026