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Tomato Herb and Beer Poached Cod with Caramelized Fennel

Tomato Herb and Beer Poached Cod with Caramelized Fennel_

I started this adventure masked as a blog just over two years ago. I decided when I first hit publish that this wasn’t a "let’s see how this goes" endeavor. This is was a full force, every piece of my life, both feet, all chips on the table undertaking. I was all in.

My stack of "I Need To Figure This Stuff Out" was much larger than my "I’ve Got This" pile and the more I fought towards the goals I set, the larger that first stack got. Lucky for me, my reaction to "You can’t do that" has always been, "You watch me." And somewhere along the road I stop hearing people say "no" to me and started to hear them say "Someday I’ll wish I’d said yes to you."

I guess it’s working, and I have a few gold stars to show for it. The first printing of my book,  The Craft Beer Cookbook (affiliate link), sold out in less than three months, I’m a regular beer expert on a radio show, I have people from all over the world share photos of the dishes they have made from my site with me over Facebook and Twitter (I LOVE this, keep doing it, highlight of my day), and in the past year I’ve been interviewed by dozens of magazines all over the world. I’m humbled by this in an enormous way, that what I’ve worked nights, weekends, poured so much time and money into is being realized. That I’m able to do this, share this love with you, and find a place in craft beer.

A few days ago an interview I did with the print magazine Imbibe hit newsstands. I stood in Barnes & Noble, trying really hard not grab the guy perusing motorcycle magazine standing next to me and yell, "THAT’S ME!" and shove page 21 in his face. I refrained.

So I’m doing it to you instead, I’m shoving page 21 in your face and yelling. But to you, I’m yelling "Thank you."

Beeroness in Imbibe_

Tomato Herb and Beer Poached Cod with Caramelized Fennel


  • 2 tbs olive oil
  • 1 fennel bulb sliced into ¼ inch slices
  • 3 cloves garlic mined
  • 1 cup white ale or wheat beer
  • 28 wt oz crushed tomatoes
  • 1 tsp crushed red peppers
  • ½ tsp smoked paprika
  • 1 tbs chopped fresh basil or 1 tsp dried basil
  • 1 tsp chopped fresh tarragon
  • ½ tsp salt
  • 4 cod fillets 4-5 ounces each
  • Rice potatoes or pasta for serving


  • Heat the olive oil in a saucepan over medium heat. Add the fennel slices and cook until caramelized on each side, about 8 minutes. Add the garlic, stir for about 30 seconds. Add the white ale, scraping to deglaze the pot.
  • Add the crushed tomatoes, red peppers, paprika, basil. tarragon and salt, bring to a low simmer.
  • Add the cod fillets, pushing gently to submerge.
  • Simmer until cod is cooked through and flakes easily with a fork, about 8 minutes (Note: do not boil or fish will become tough, keep tomato sauce at a low simmer).
  • Using a slotted spoon, remove cod from the pot, add to a serving platter.
  • Bring the tomato mixture to a strong simmer and cook, stirring occasionally, until thickened and reduced about 10 minutes.
  • Plate the cod, top with tomato mixture.

Tomato Herb and Beer Poached Cod with Caramelized Fennel 3

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Sophia @ NY Foodgasm January 8, 2014 um 6:42 am

YAYYYYY Jackie, I literally googled beer recipes and you came up. I had no idea someone was out there doing this til I found you and I am glad I did. Another lady that LOVES craft beer A LOT! LOL! While my recipes are mostly focused on being healthy, I LOVE seeing what you do with beer every week! You bring class and beauty to craft beer!


Meredith in sock monkey slippers January 8, 2014 um 9:10 am

For Reals?!!! Tomato broth poaching is my favorite but with beer? Sounds amazing!


Meredith in sock monkey slippers January 8, 2014 um 9:15 am

Oh and I’ve been totally out of the loop and didn’t realize about the cookbook. Congratulations! My husband is a cicerone and we have fridges full of every type of craft beer. Cooking with beer or any alcohol for that matter happens weekly here. I’ll certainly will grab a copy once it re-stocks! Cheers!


Paula – bell’alimento January 8, 2014 um 9:16 am

Holy Moly lucky for me I have some cod in my freezer!


Cassie January 8, 2014 um 11:02 am

Congrats on the feature, girl. You deserve all of the success you have experienced this year. I love this space and so glad we met in 2013!


andrew January 8, 2014 um 11:41 am

Just found your blog there are some great things on here. I have a new Glarus serendipity beer that I want to use in a recipe. It is a strawberry rhubarb cranberry beer. Any suggestions for an entree that would go well with that? Linked is info on beer. Thanks


Jackie January 8, 2014 um 12:08 pm

Sours are really difficult because they can get really intense and bitter if reduced. I’d try these Beer Lemon Bars:


Mike January 8, 2014 um 11:54 am

Congrats Jackie! As a fellow beer lover I appreciate all of the unique combinations and exciting recipes. Hope 2014 is even better.


Happy Valley Chow January 8, 2014 um 4:29 pm

I absolutely love cod…we used to go up to Massachusetts every summer to go deep sea fishing for fresh cod. This recipe sounds incredible!

Happy Blogging!
Happy Valley Chow


Tieghan January 8, 2014 um 8:53 pm

CONGRATS!! Your achieve achievements are so inspiring and I just like you when someone tells me no or that I cannot do something a fire is lit inside of me to prove them wrong!

And I love the cod. Looks delicious!


addie | culicurious January 9, 2014 um 2:49 pm

Yay, Jackie! Imbibe is a BFD! 🙂 Congrats!! And it’s been great to be on this journey with you. Everything you make is stunning and drool-worthy! Here’s to many more recipes!


Vicki August 1, 2014 um 9:12 am

My husband made this last night with some fresh Alaskan halibut and it was to die for! Thanks so much for this website. Haven’t had a bad thing yet and my husband is doing a lot more cooking. 🙂


Jackie August 1, 2014 um 2:40 pm

Thank you so much!!


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