Braised Fish With Fennel And Tomato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED FISH WITH FENNEL AND TOMATO



Braised Fish with Fennel and Tomato image

This type of quick braising is similar to shallow poaching (page 210): An aromatic liquid is first simmered to allow the flavors to deepen, then simmered with fish, which takes on some of its character. Also, as with some poaching methods, the braising liquid becomes the sauce. Match the fish and aromatics wisely so as not to overwhelm one or the other. A fish such as salmon is easy to partner; its pronounced taste won't be flagged by aggressive flavors, such as rosemary or curry powder. Milder-tasting fish, such as grouper, halibut, sea bass, and striped bass, require more subtle companions, like the fennel, tomatoes, and lemon in this recipe. All of these fish are moist and firm-fleshed, ideal for braising.

Yield Serves 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup dry white wine
1/4 cup water
1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
3 to 4 garlic cloves, peeled and thinly sliced
4 thin lemon rounds
Coarse salt and freshly ground pepper
4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper

Steps:

  • Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
  • Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
  • Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
  • Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
  • If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.

BRAISED FISH, POT-ROAST-STYLE



Braised Fish, Pot-Roast-Style image

Provided by Mark Bittman

Categories     brunch, dinner, lunch, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 1/2 to 2 pounds monkfish tail, halibut steak or fillet, or swordfish, as thick as possible and preferably in one piece
Salt and pepper
1 onion, chopped
2 thyme sprigs
1 pinch saffron, optional
3 medium carrots, cut into 1-inch chunks
1 small fennel bulb, cut into chunks
1 pound potatoes, cut into 1-inch chunks
2 tablespoons tomato paste
1 teaspoon smoked paprika (pimentón)
1/2 cup red wine
2 1/2 cups beef or chicken stock
Chopped fresh parsley for garnish.

Steps:

  • Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
  • Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
  • Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
  • Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 1472 milligrams, Sugar 10 grams

30-MINUTE COD WITH LEMONY BRAISED FENNEL



30-Minute Cod with Lemony Braised Fennel image

You'll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, it's nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 large bulbs fennel
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce cod fillets, each 1 to 1 1/2 inches thick
1 lemon
1/2 cup panko breadcrumbs
1/2 cup pitted kalamata olives

Steps:

  • Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
  • Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
  • Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
  • Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
  • Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
  • Juice the lemon. Roughly chop the olives.
  • When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.

BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES



Braised Fish with Fennel, Tomatoes and Olives image

Categories     Fish     Herb     Tomato     Bake     Quick & Easy     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup chopped fennel or celery
1 cup chopped tomatoes
1/2 cup water or bottled clam juice
1 bay leaf
1/2 teaspoon fennel seeds, crushed in mortar with pestle
4 5-to 6- ounce orange roughy, turbot or cod fillets
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3 tablespoons sliced fresh basil
2 tablespoons chopped brine-cured black olives (such as Kalamata)

Steps:

  • Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
  • Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
  • Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

BRAISED FISH WITH FENNEL AND TOMATO



Braised Fish with Fennel and Tomato image

Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup dry white wine
1/4 cup water
1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
3 to 4 garlic cloves, peeled and thinly sliced
4 thin lemon slices (see note, below)
Coarse salt and freshly ground pepper
4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)

Steps:

  • Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
  • Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
  • Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
  • Serve:Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.

More about "braised fish with fennel and tomato recipes"

BRAISED FENNEL WEDGES WITH SAFFRON AND TOMATO …
Jun 9, 2015 Once they are well colored, add the garlic, stir in the tomato paste and then add the stock and 1 teaspoon salt. Scrape the pan to release the juices, then cover and simmer until the fennel is tender, another 15 minutes. Fennel, …
From foodrepublic.com


ROASTED HALIBUT WITH WINE-BRAISED FENNEL RECIPE
Mar 21, 2017 Preheat the oven to 450°. In a large skillet, heat 2 tablespoons of the olive oil. Add the fennel wedges cut sides down, season with salt and black pepper and sprinkle with the …
From foodandwine.com


SPICED-TOMATO-BRAISED FISH RECIPE - BON APPéTIT
Aug 10, 2021 Preparation. Step 1. Season fish with some salt. Heat 2 Tbsp. oil in a medium Dutch oven over medium. Cook onion and garlic, stirring occasionally, until softened, about 5 …
From bonappetit.com


OLIVIA KAPLANʼS FENNEL AND TOMATO BRAISED FISH WITH CREAMY TAHINI ...
This fennel and tomato braised fish with creamy tahini recipe is a perfect choice for a quick and satisfying weeknight dinner. With the convenience of a one-pan preparation and the delightful …
From culinarywonderland.com


BAKED FISH WITH FENNEL AND TOMATOES - SOUTHERN FOOD …
Mar 15, 2011 This recipe for baked fish is perfect for any size dinner party. I’ve used it for a gathering of twenty and for a quiet evening with just one other couple. ... A healthy, savory baked fish with fennel and tomatoes and sauce …
From southernfoodandfun.com


BAKED LINGCOD WITH TOMATO & FENNEL | SKIPPER OTTO
2 days ago ¼ cup stock (fish or vegetable) 1 fennel bulb - very thinly sliced; 1 lb cherry, grape or baby heirloom tomatoes; Garnish with fennel fronds or fresh thyme sprigs; Directions. Preheat …
From skipperotto.com


BRAISED COD WITH TOMATOES AND FENNEL SEED - OPRAH …
Nov 7, 2023 Stir in the tomatoes, 1 c. water, and ½ tsp. each salt and black pepper; cook, uncovered and stirring occasionally, until the tomatoes begin to break down, 8 to 10 minutes. Step 2 Reduce to medium-low, nestle the fish …
From oprahdaily.com


BRAISED COD WITH FENNEL - MEDITERRANEAN SAVOR
Apr 10, 2024 Onion - we use one large sweet onion that we boil in vegetable broth to create the braising liquid for the cod.; Cod – is cut into fillets is used in this recipe. You could also substitute with any white flaky fish like halibut, …
From mediterraneansavor.com


BRAISED CHILEAN SEA BASS RECIPE - THE RELUCTANT GOURMET
Jul 23, 2012 This braised Chilean sea bass in tomato fennel broth recipe is one of the best I have ever prepared. ... and depth, making it a favorite among home cooks and professional chefs. This recipe uses a tender fish cut, browns it, …
From reluctantgourmet.com


FENNEL AND TOMATO BRAISED FISH WITH CREAMY TAHINI
Cover the pan and bring to a simmer. Allow it to cook for 10 minutes, or until the tomatoes start to soften and burst. Carefully nestle the fish fillets in the mixture. Cover the pan again and let the fish cook for an additional 8-10 minutes, or …
From livkaplan.com


5-INGREDIENT ONE-PAN TOMATO BRAISED COD | RECIPE - KITCHEN STORIES
115 ml white wine ; 400 g canned crushed tomatoes ; 15 jarred pitted black olives ; olive oil ; frying pan; spatula; Set a pan with a lid over medium-low heat. Add some olive oil and onions. …
From kitchenstories.com


BRAISED COD WITH FENNEL, TOMATOES AND OLIVES - RELISH …
Jan 20, 2021 Add the garlic, bay leaf, tomatoes and olives; sauté for an addition 3-4 minutes until the tomatoes start to soften. Add 1/4-1/2 cup water to the skillet if the veggie mixture starts to thicken. Season the cod with salt and pepper.
From relishhealthmd.com


BRAISED FENNEL WITH CAPERS AND OLIVES - OTTOLENGHI
Add the tomato, 100ml of the stock, the capers, olives, thyme, sugar, a quarter-teaspoon of salt and some black pepper. Bring to a simmer, cook for two minutes, then return the fennel to the …
From ottolenghi.co.uk


BRAISED FISH WITH TOMATOES AND FENNEL - T-FAL ACTIFRY
Mar 14, 2018 Cut the cucumber into half slices. Chop the chives and parsley.__ 2. Put the fish in the ActiFry, add a good quantity of pepper and sprinkle with salt. Add the cucumber, chives, fennel, tomatoes and the juice of the other lemon. …
From tfalactifry.com


EASY BRAISED FENNEL RECIPE - INSPIRED TASTE
Oct 1, 2024 Directions. 1 Cut off and discard stems/stalks from the fennel bulb, reserving some fronds (wispy green tips).. 2 Slice fennel in half lengthwise. Make two angled cuts to remove the tough core. Then, cut the halves into 1/2-inch …
From inspiredtaste.net


10 BEST FENNEL RECIPES THAT TASTE INCREDIBLE | FEATURES - JAMIE OLIVER
Jul 28, 2022 Here are our top fennel recipes to get you inspired. ... That classic combo of crab and fennel come together perfectly in this quick pasta, with tomato and chilli. Fennel …
From jamieoliver.com


COOKING CHANNEL - FOOD NETWORK
These tastemakers ring in the Festival of Lights with time-honored family recipes, epic dessert platters, fine wine and more. 3 Fun Recipes "Rick and Morty" Fans Will Love By: ...
From foodnetwork.com


Related Search