FISH AND FENNEL STEW
Provided by Sunny Anderson
Time 1h26m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a stock pot over medium heat, add the olive oil, onions, fennel, bay leaf and season with a pinch of salt and a grind or two of pepper. Cook, stirring, until both the fennel and the onions are very tender, but not browned, 6 to 8 minutes. Cook's Note: Be careful to not break up the bay leaf during this process.
- Add the lemon slices, garlic, and tomato paste stirring to combine. Cook until the tomato paste turns a deep reddish brown, then add the tomato slices and season with another pinch of salt. Allow to sit and bubble a bit, then stir, repeating until the tomatoes are completely broken down and some moisture has evaporated from the pot, about 10 minutes.
- Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer. Simmer uncovered until most of the wine has evaporated, about 10 minutes. Add the fish stock, raise to a simmer and nuzzle the fish into the pot, and simmer until fish is cooked through, 6 to 8 minutes. Serve warm with a sprinkle of chopped parsley.
FISH AND FENNEL
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- In a medium skillet, combine 1/3 cup water and oil. Add the fennel, tomatoes, garlic, 1/2 teaspoon salt, lemon, and 1/4 teaspoon pepper. Cover, and cook, stirring occasionally, until tomatoes begin to fall apart, 5 to 7 minutes.
- Season the fish with salt and pepper. Add to skillet with vegetables. Cover, and cook until opaque, 10 to 15 minutes. Serve immediately.
FISH WITH FENNEL
This brightly-flavored fish is a great showcase for fennel. You'll use the seeds, bulb and fronds. This is an excellent springtime recipe, when fennel is at its peak. -Barbara Stelluto, Devon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,
Nutrition Facts : Calories 285 calories, Fat 8g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 276mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 46g protein. Diabetic Exchanges
WHOLE STUFFED ROAST FISH WITH FENNEL
This roast fish dish was inspired by Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and veg of the Med
Provided by Good Food team
Categories Fish Course, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.
- Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.
- Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin - if it comes away easily, the fish is cooked.
- 4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.
Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
COD WITH FENNEL AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
FISH AND FENNEL STEW
This is great on a dreary, wet day with a loaf of warm, crusty French bread and a small spinach salad. This was adapted from an old Sunset recipe. Steamer clams may be used instead of mussels.
Provided by Outta Here
Categories Stew
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin and bones from fish. Cut into 1 1/2 inch pieces.
- Scrub mussels and remove beards.
- Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside.
- Thinly slice fennel bulb and combine with onion, garlic, carrot and oil in a 5-6 quart pan over medium-high heat. Stir often until vegetables are browned.
- Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes.
- Add fish and mussels. Cover and simmer just until fish is opaque but still moist-looking in center (cut to test) and mussels pop open, about 5 minutes. Add minced fennel greens and ladle into wide bowls.
Nutrition Facts : Calories 572.6, Fat 14.2, SaturatedFat 2.5, Cholesterol 141.5, Sodium 867.3, Carbohydrate 39.5, Fiber 8.7, Sugar 10.9, Protein 63.9
BRAISED FISH WITH FENNEL AND TOMATO
This type of quick braising is similar to shallow poaching (page 210): An aromatic liquid is first simmered to allow the flavors to deepen, then simmered with fish, which takes on some of its character. Also, as with some poaching methods, the braising liquid becomes the sauce. Match the fish and aromatics wisely so as not to overwhelm one or the other. A fish such as salmon is easy to partner; its pronounced taste won't be flagged by aggressive flavors, such as rosemary or curry powder. Milder-tasting fish, such as grouper, halibut, sea bass, and striped bass, require more subtle companions, like the fennel, tomatoes, and lemon in this recipe. All of these fish are moist and firm-fleshed, ideal for braising.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
- Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
- Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
- If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.
FISH, FENNEL AND TOMATO STEW
Make and share this Fish, Fennel and Tomato Stew recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat; add onion and garlic cook for about 3 minutes or until onion is soft.
- Stir often.
- Add the fennel slices and cook for a further 8 minutes or until fennel is soft.
- Stir in the wine and cook for 2 minutes then add the stock, tomatoes, sugar and season with salt and pepper.
- Bring to the boil, then cover tightly and simmer over a medium low heat for 20 minutes.
- Cut the fish into large pieces, add to the tomato mixture and cook for 3 minutes or until the fish is just cooked through.
- Stir through the parsley and 2 tablespoons of reserved fennel leaves.
- Serve in bowls, sprinkled with the lemon rind.
Nutrition Facts : Calories 440.6, Fat 11, SaturatedFat 2.4, Cholesterol 80.5, Sodium 908.6, Carbohydrate 28.8, Fiber 7.4, Sugar 11.2, Protein 52
More about "fish and fennel food"
FISH AND FENNEL STEW - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 30 minsCategory Casseroles, StewsCalories 442 per serving
- 1 Spray a large saucepan with oil and place over a medium-high heat. Add onion and fennel. Cook, stirring occasionally, for 7-8 minutes until soft and slightly caramelised. Add garlic. Cook, stirring, for 1 minute.
- 2 Add wine and simmer until almost evaporated. Add tomatoes and stock. Bring to the boil. Reduce heat to low
- 3 Add fish and olives. Simmer for 3-4 minutes or until fish is just cooked through. Stir through spinach. Season to taste with freshly ground black pepper and serve.
BAKED FISH FILLETS WITH TOMATO, FENNEL AND OLIVES RECIPE ...
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- Preheat the oven to 180°C (350°F/Gas 4). Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes, or until softened and lightly golden. Add the paprika and bay leaf and cook for 2 minutes, or until fragrant. Stir in the wine and cook for 1 minute. Add the stock and tomatoes, stir and bring to the boil. Reduce the heat and simmer for 15 minutes.
- In a 35 cm × 28 cm (14 × 11¼ inch) large ceramic baking dish, arrange the fennel to cover the base, then place the fish evenly down the centre of the dish. Pour the tomato sauce over the fish, and sprinkle with half the lemon zest. Bake for 20 minutes, or until the fish is cooked and the fennel is tender.
- Lightly toast the bread slices under the grill (broiler), then remove and top evenly with the cheese and grill until the cheese is melted and golden brown.
- To serve, carefully remove the fish and fennel onto a serving plate, spoon the sauce over the fish and top with the olives, remaining lemon zest and parsley. Serve with the cheese bread.
SPICED FISH AND FENNEL TAGINE | TESCO REAL FOOD
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4/5 (5)Category LunchCuisine BritishTotal Time 30 mins
FISH SOUP WITH TOMATO AND FENNEL | RICARDO
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5/5 (16)Category Main DishesServings 4Total Time 55 mins
CIOPPINO WITH FENNEL AND SAFFRON | FOOD & WINE
From foodandwine.com
Category SeafoodTotal Time 1 hr
- In a large Dutch oven with a lid, heat the olive oil over medium. Add the onions and fennel and cook, stirring often, until softened, about 5 minutes. Add the white wine and stir, scraping up any browned bits. Add the clam broth and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Meanwhile, in a small heat-proof liquid measuring cup or bowl, add ½ cup boiling water and the saffron; stir set aside.
- Add the tomatoes, Calabrian chile paste, bay leaf, fennel seed, fennel pollen, and crushed red pepper to the onion mixture and season with salt. Reduce heat to medium-low and simmer, stirring occasionally, until flavors meld, about 15 minutes.
- Stir in the saffron and its liquid, along with the crab, shrimp, fish, and clams and/or mussels, stirring gently to coat the seafood in the broth. Cover the pot and simmer, stirring occasionally, until the crab, shrimp, and fish are cooked through and the clams and/or mussels open (discard any that do not open), 10 to 12 minutes.
CREAMY FISH AND FENNEL BAKE | BIG GREEN EGG FOOD & RECIPE ...
From feedingmrsqueeze.com
Category Dinner, Main CourseCalories 180 per serving
- In a small mixing bowl combine the cream, parmesan, and garlic; pour over the fish and fennel to cover.
- Place the Dutch oven on the cooking grid and bake for 20 to 30 minutes. Season with salt and black pepper to taste.
ORANGE AND FENNEL ROASTED COD RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Heat the oven to 450°. Cut off the tops of the fennel bulbs and chop the leafy fronds. Cut each bulb into 8 wedges. In a large roasting pan, toss the fennel wedges with the oil and 1/4 teaspoon each of the salt and pepper. Spread the fennel in an even layer and roast for 25 minutes. Stir the fennel and rotate the pan so the vegetables cook evenly. Roast 15 minutes longer.
- Meanwhile, in a glass or stainless-steel bowl, combine the orange juice, orange zest, fennel seeds, and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the cod and marinate while the fennel roasts.
- Remove the pan from the oven and top the fennel with the cod and its marinade. Roast until the cod is just done, about 10 minutes for 3/4-inch-thick fillets. Sprinkle the chopped fennel fronds over the cod.
FISH AND FENNEL PIZZA - RED ONLINE
From redonline.co.uk
Estimated Reading Time 2 mins
- Add the onion and fennel. Once sizzling, reduce the heat and cook slowly, stirring from time to time, until soft and slightly caramelised, about 15 minutes.
BAKED FISH WITH FENNEL AND TOMATOES
From southernfoodandfun.com
5/5 (1)Total Time 50 minsCategory FishCalories 254 per serving
- Preheat oven to 450°. Toss fennel with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon pepper, 1/2 teaspoon oregano, and the lemon zest, and roast for about thirty minutes or until lightly browned and tender.
- In a large skillet, heat ½ tablespoon olive oil and add fennel seeds and garlic on medium heat. Saute 1 minute then add tomatoes, wine, parsley, orange rind, 1 ½ teaspoons oregano, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a boil, reduce heat and simmer for about ten minutes.
- Sprinkle fillets with salt and pepper and drizzle a little olive oil on top. Spread fillets over the fennel and pour tomato mixture over the fillets.
- At this point, you can cover and place in the fridge until ready to finish. Take the dish out of the fridge at least thirty minutes prior to finishing so it can come to room temperature.
FISH AND FENNEL PIE WITH HERB CRUMBS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dinner
- For the sweet potato pie crust, mash the sweet potato well in a saucepan, then stir over heat until piping hot. Scrape into a bowl, let it cool slightly, then beat in the salt and egg until smooth. While the mixture is still hot, add the rice flour and mix well with a spatula at first, then your hands, until it forms a soft dough. It's fine to add more flour if it's a little too soft. Then wrap the dough well and leave in the fridge while you make the filling.
- For the filling, put the fennel, onion, garlic and olive oil in a saucepan with 100 millilitres of water and a teaspoon of salt. Bring to the boil then stick the lid on and cook for about 10 minutes, until the fennel and onion begin to wilt in the steam. Then remove the lid and cook for another five to 10 minutes until the water has evaporated and the vegetables are sizzling.
- Sprinkle on the rice flour, stir well, then add the almond milk and stir until boiling and thick. Remove from the heat and stir in the dill. De-seed and finely chop the chilli and stir this through. Cover and keep in the fridge while you make the breadcrumbs.
- To make the breadcrumbs, grind the bread and garlic to coarse breadcrumbs in a food processor, then add the parsley and grind again until everything turns a brilliant, rich green colour. Add the salt, olive oil and pepper to taste then pulse the machine briefly to mix the oil through. The crumbs are now ready to use, or can be stored in a bag in the freezer.
FISH AND FENNEL CHOWDER SOUP - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine North AmericanCategory SoupServings 4Total Time 1 hr 5 mins
- Cut the cleaned leeks in half lengthwise then in 1/4-inch half rounds. Trim the fennel bulbs, cut them in half through the root end and slice thinly (I used a mandoline at the 1/8-inch setting). Add the leeks and fennel to the butter and stir to coat. Cover and cook for about 20 minutes until the vegetables are soft, stirring occasionally.
- Peel and cut potatoes into 3/4-inch pieces. Add to the pot along with the fish stock and bring to a boil. Season well with salt. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Add the light cream to the pot and bring to a simmer. Cut fish into 1-inch pieces and add to the pot. Return to a simmer, then reduce heat and simmer gently for 5-7 minutes until white fish is cooked through.
CRUNCHY SMASHED POTATOES WITH FISH AND FENNEL - HEALTHY ...
From healthyfood.com
4.3/5 Total Time 35 minsCategory MainsCalories 307 per serving
- 1 Preheat oven to 220°C. Line two baking trays with non-stick baking paper. Cook potatoes in the microwave with the butter and a sprinkling of dried parsley on high for 8 minutes. Transfer the potatoes to prepared tray, then squash the potatoes with a masher. Combine 2 teaspoons oil and garlic, and drizzle over potatoes. Bake for 20 minutes, or until golden and crisp.
- 2 Meanwhile, combine fennel, the lemon rind and juice, dill, 2 teaspoons olive oil and honey in a bowl. Mix well and season with salt and pepper. Set aside.
- 3 Place the fish on remaining prepared tray. Spray the fish with oil and season. Bake for 7–10 minutes, or until golden and just cooked through.
- 4 Toss rocket through fennel salad; divide salad between the serving plates. Serve with potatoes and fish, and scatter with almonds.
MELT-IN-THE-MOUTH CREAMY FENNEL AND FISH GRATIN
From more.ctv.ca
Servings 4Total Time 40 mins
- Preheat the oven to 200°C/400°F/gas mark 6. Grease a 20 centimeter square ovenproof dish with the butter.
- Place the thinly sliced fennel in a layer on the bottom of the prepared dish, followed by the fish fillets and season with salt and pepper.
- Whisk together the cream, nutmeg, dill and Gruyère cheese in a bowl and season to taste. Pour over the fish.
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5/5 (1)Category MainsServings 4Total Time 45 mins
- Add the cubed sweet potatoes and sliced fennel into a large cast iron skillet or to a sheet pan and drizzle with 1/3 of the marinade. Use your hands to massage the marinade into the fennel and sweet potatoes so they’re well coated.
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