Ingredients
- 1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds
- 2 tablespoons extra-virgin olive oil
- 1 medium to large yellow skinned onion, thinly sliced
- Salt and pepper
- 1 cup white wine
- 1 large or 2 medium russet potatoes, peeled and very thinly sliced
- 1 cup chicken stock
- 1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each
- 1/4 cup chopped flat-leaf parsley, a couple of handfuls
- Crusty bread, to pass at table
Directions
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.
Photo: Cod with Fennel and Onion Recipe
















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By aramus2001
Phoenix, Arizona
on September 23, 2012
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My daughter and I made this dish today. It is so delicious! I love the simplistic of the recipe. Went together fast and in the oven. The times were right on. Used my new Madeline to slice the onions, Potatoes and fennel thin. It worked AWESOME! Thank you Rachel Ray for this divine recipe that has become a family favorite. Can't wait to try it on more family!
By rfrazier611
Orange County
on December 22, 2011
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Check for salt often - it's easy to under season this. I tried dill in place of the parsley and it worked very well. Still trying to figure out what to do with all of the delicious leftover liquid and veggies...
By keenliside_12872077
kennesaw, 49
on June 21, 2010
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I have made this dish a few times and I absolutely love it! It has stayed in my menu for years now.
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