Braised cod with fennel and onions – a detailed recipe cooking. 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 pieces (170 – 225 gr. Each) cod (total 700 – 800 gr.)
- 1 large fennel bulb peeled from hard ends (leave 2 tbsp. l. of leaves)
- 2 tbsp. l olive oil
- 1 thinly sliced medium-sized onion head or big
- Salt and ground black pepper
- 1 tbsp. white wine
- 1 large or 2 medium peeled and chopped very thin sliced potato tuber Russet
- 1 tbsp. chicken broth
- 1/4 Art. (a couple of handfuls) chopped parsley
- Toasted bread for serving
Recipes with similar ingredients: cod, fennel bulb, potatoes, white wine, onions, white bread, parsley
Recipe preparation:
- On a moderate to high heat, heat a large, deep pan, and also preheat the oven to 220 ° C. Cut off the bulbs fennel ends. Leave a few tablespoons of leaves (lace greens similar to dill) and chop them. Cut the onion into quarters, then cut each quarter at an angle to remove the core. Cut the fennel into thin slices.
- Pour olive oil into a pan, put fennel and onion and fry them, stirring frequently, for 5 minutes. Salt. Pour the wine and boil it halfway. Put the potatoes in a thin layer, completely closing fennel and onions, to the edges of the pan. Fill evenly contents of the pan with broth. Salt and pepper the fish. Lay out her on the potatoes.
- Bring the liquid to a boil. Cover the pan with a lid and put in the oven. Bake the fish for 15 minutes until it becomes matte, then open the lid and bake for another 2-3 minutes. Shift fish and vegetables in shallow bowls or soup plates, decorate parsley and fennel herbs. Pour juice. Serve with crispy bread for dipping.
