- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 fennel bulb, stalks trimmed, core removed and thinly sliced
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 lemon, thinly sliced
- 2 cloves garlic, grated on a rasp or minced
- 2 tablespoons tomato paste
- 4 Roma tomatoes, sliced 1/4-inch thick
- 2 cups dry white wine with citrus floral notes
- 2 cups fish stock
- 1 1/2 pounds skinless, boneless cod or pollock filets, cut into 8 chunks
- Curly parsley, chopped for garnish
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.