Name: Cod with Tomato-Fennel Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling; 1 onion, sliced; 1 fennel bulb, trimmed, cored and thinly sliced, plus chopped fronds for topping; Kosher salt and freshly ground pepper; 3 cloves garlic (2 minced, 1 smashed); 1 tablespoon chopped fresh oregano; 1/3 cup pitted kalamata olives, halved; 1/2 teaspoon red pepper flakes; 1/3 cup dry vermouth or dry white wine; 1 28-ounce can whole peeled tomatoes, crushed by hand; 4 skinless center-cut cod fillets (6 to 7 ounces each); 4 slices ciabatta bread, halved

Directions

Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch each of salt and pepper; cook, stirring, until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Add the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.
Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until the fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about 3 more minutes.
Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic.
Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta.

Photograph by Ralph Smith

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Cod with Tomato-Fennel Sauce

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