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Mediterranean Fish with Fennel, Tomatoes, and Potatoes

July 18, 2014
by Cornelia Emlen
Serves: 4
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
  1. 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.
  2. 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.
  3. 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.