A satisfying Mediterranean meal combining fish and summer vegetables. Delicious with crusty bread to sop up the juices.
- 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
- ¾ pound+ potatoes
- 3 – 4 garlic cloves, peeled and very thinly sliced
- ½ lemon cut into thin slices
- salt and pepper to taste
- 1 pound tuna, salmon or other firm fleshed fish
- 1 bunch tarragon
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
- olive oil, white wine, garlic, lemon, salt and pepper
- Chop tomatoes. Remove tops and core fennel and then thinly slice. Peel onion and cut into thin wedges. Coarsely chop tomatoes if large; if tomatoes are small, cut into wedges or halves. Cut fingerlings into pieces about the size of the end of your thumb. Peel and slice garlic.
- Combine oil, wine, and water (or stock) in large skillet. Add fennel and potatoes, onion and garlic and lemon slices. 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. Cook briefly, covered, on the stove top and serve hot as is with bread or over saffron rice. Garnish with fresh tarragon.