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Tomato Herb and Beer Poached Cod with Caramelized Fennel

Ingredients
  

  • 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

Instructions
 

  • 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.