A satisfying summer meal combining fish and fresh vegetables. Delicious with crusty bread to sop up the juices.
Ingredients:
3 - 4 tablespoons olive oil
½ cup+ white wine
½ cup water or stock
2 large fennel bulbs or several small ones
1 onion cut into small wedges
2 cups coarsely chopped fresh tomatoes
1 pound small potatoes
3 – 4 garlic cloves, peeled and very thinly sliced
½ lemon cut into thin slices
salt and pepper to taste (Tuscan salt would be great here)
1 pound salmon, cod or other firm fleshed fish
1 bunch tarragon (optional)
Trim and core fennel.
Cut potatoes into pieces about the size of the end of your thumb.
Combine oil, wine, and water (or stock) in large skillet. Add fennel and potatoes, onion and garlic and lemon slices, and season with salt and pepper.
Bring to a boil, then cover and reduce heat and cook for approximately 10 minutes.
Add tomatoes and cook for another 10 minutes or until all vegetables are tender.
Meanwhile, brush fish with olive oil and then sprinkle with salt and pepper.
Broil in oven for approximately 8 – 10 minutes, depending on thickness of cut. (You can also grill the fish.)
When done, break into bite sized pieces and add to the vegetable mixture.
Add a small amount of chopped tarragon, if using.
Cook briefly, covered, on the stove top and serve hot as is with bread or over cooked grains.
