Fennel And Potato Bisque With Crumbed Salt Cod And Green Olives Food

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

COD WITH FENNEL AND ONION

Steps:

• Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
• Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
• Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

COD WITH FENNEL, DILL AND TOMATO

Steps:

• Preheat oven to 375 degrees F.
• Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
• Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.

30-MINUTE COD WITH LEMONY BRAISED FENNEL

Steps:

• Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
• Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
• Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
• Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
• Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
• Juice the lemon. Roughly chop the olives.
• When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.

COD WITH FENNEL AND POTATOES

Steps:

• In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is soft, about 7 minutes.
• Add the chopped fennel; cook, stirring frequently, until crisp-tender, about 5 minutes.
• Add the potatoes, chicken broth, tomato paste, and orange zest; season with salt. Boil for 10 minutes.
• Place the cod fillets on top; reduce the heat. Cover; simmer until the fish is opaque throughout, about 10 minutes. Serve with the chopped reserved fennel fronds.

SALT COD, FENNEL, AND POTATO CANNELLONI

Steps:

• In a large bowl cover salt cod with cold water by 2 inches. Chill cod, changing water several times, at least 1 day and up to 2.
• In a colander drain salt cod and in a saucepan simmer in water to cover by 1 inch until cod just flakes, about 3 minutes. Drain cod in colander and cool. Flake cod.
• Peel potatoes and cut into 1 1/2-inch cubes. In a saucepan simmer potatoes in salted water to cover by 1 inch until tender, about 15 minutes. Drain potatoes in colander and force through a ricer or food mill fitted with medium disk into a bowl. In a small bowl whisk together egg and milk and add to potatoes, stirring until combined well.
• In a 9-inch skillet cook fennel bulb, fennel seeds, and salt to taste in oil over moderate heat, stirring, until fennel is pale golden. Cover skillet and cook fennel mixture, stirring occasionally, until tender, about 5 minutes more. Add cod and sauté over moderately high heat, stirring, 2 minutes. Add 1/4 cup water and deglaze skillet, scraping up brown bits.
• Stir cod mixture and reserved fennel fronds into potato mixture until combined well and season with salt and pepper. Filling may be made 1 day ahead and chilled, covered.
• In a large flat-bottomed dish soak lasagne sheets in very hot water to cover until soft and pliable, about 15 minutes.
• Remove 1 lasagne sheet from water and halve crosswise to form 2 squares. Spread a scant 1/4 cup filling lengthwise along 1 edge of each square and roll each square to enclose filling, leaving ends open. Arrange both cannelloni, seam sides down, in a buttered 3-quart gratin dish, 15 by 10 by 2 inches, or other shallow baking dish. make 18 more cannelloni with remaining 9 lasagne sheets (halved crosswise) and filling in same manner.
• Preheat oven to 400°F.
• In a small heavy saucepan bring milk just to a simmer over moderately low heat. Remove pan from heat and keep warm, covered. In a heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in warm milk. Bring sauce to a boil, whisking, and simmer, whisking, 3 minutes. Season sauce with salt and pepper and pour evenly over cannelloni. Cannelloni may be prepared up to this point 1 day ahead and chilled, covered.
• Bake cannelloni in upper third of oven 30 minutes, or until bubbling and lightly browned.

ONION AND FENNEL BISQUE

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat the oven to 450ºF.
• On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
• Season generously with salt and pepper.
• Arrange potatoes in a single layer, cut side down.
• Bake, tossing potatoes once, until beginning to brown, about 20 minute.
• Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
• Remove baking sheet from the oven.
• Add the tomatoes and olives to the potatoes; stir to combine.
• Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
• Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
• Transfer the fish and vegetables to a serving platter and serve immediately.

COD WITH FENNEL AND POTATOES

Steps:

• In a 12-inch skillet, heat oil over medium heat. Add onion and garlic. Cook, stirring frequently until onion is soft, about 7 minutes. Add tomato paste; stirring to combine. Add fennel, potatoes, chicken broth or water, and orange zest; season with salt and pepper; stirring to combine. Cover, and simmer until vegetables are tender, about 10 minutes.
• Season fish with salt and pepper. Place on top of vegetables in skillet; reduce heat. Cover; simmer until fish is opaque throughout, 8 to 10 minutes. Serve with chopped reserved fennel fronds.

COD, POTATO, AND FENNEL CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
• Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
• Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
• Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

MUSSEL AND FENNEL BISQUE

Steps:

• Combine mussels and wine in large pot. Cover; bring to boil. Boil until mussels open, about 5 minutes (discard any that do not open). Using tongs, transfer to large bowl. Pour cooking liquid through strainer set over 8-cup measuring cup. Add enough clam juice to cooking liquid to measure 5 cups. Remove mussels from shells; place in small bowl. Discard shells. Cover mussels and chill until ready to use, up to 8 hours. Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 1/2 cups fennel cubes and carrot; sauté until fennel is slightly softened, about 10 minutes. Add shallots; sauté until soft, about 4 minutes. Add clam juice mixture, rice, tomato paste, thyme, and bay leaf. Bring to boil. Reduce heat to medium-low; partially cover and simmer until rice is tender, stirring occasionally, about 25 minutes. Discard bay leaf. Cool slightly. Working in batches, puree in blender. Return to saucepan.
• Meanwhile, melt 1 tablespoon butter in small nonstick skillet over medium heat. Add 1 cup fennel cubes; sauté until crisptender, about 7 minutes. Season with salt and pepper. Remove from heat. do ahead Bisque mixture and sautéed fennel can be made 8 hours ahead. Cool slightly. Chill bisque mixture uncovered until cold, then cover and keep chilled. Cover and chill fennel. Bring bisque mixture to simmer before continuing.
• Add whipping cream, brandy, and mussels to bisque mixture; bring to simmer. Season to taste with salt and pepper. Ladle bisque into 6 bowls. Sprinkle sautéed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if desired.
• What to drink:
• Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.

FENNEL AND POTATO BISQUE WITH CRUMBED SALT COD AND GREEN OLIVES

Steps:

• Place the fennel, potatoes and chicken broth in a large saucepan and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 25 minutes. Place in a food processor with the roasted garlic and process until smooth. Return to the saucepan and season with the salt and pepper to taste. Keep warm over low heat.
• Shred the salt cod with a knife. Place in a bowl and toss with the bread crumbs. Heat the olive oil in a medium-size nonstick skillet over medium heat. Add the cod and saute until the crumbs are browned, about 5 minutes. Divide the soup among 4 bowls and top with the salt cod and olives. Serve immediately.