Cod with fennel, Provencal style
4 servings
30 minutes
Cod with fennel à la Provençale is a true embodiment of Mediterranean cuisine, where the freshness of ingredients and simplicity of preparation create a refined taste. This recipe originated in southern France, in Provence, where herbs and vegetables play a key role in cooking. The delicate cod fillet is infused with the aromas of thyme, garlic, and vermouth, while caramelized fennel adds a light sweetness and spice to the dish. Tomatoes contribute acidity and juiciness, creating a balanced flavor. Serving this fish evokes cozy evenings on the Mediterranean coast, where simple ingredients transform into exquisite dishes. It pairs perfectly with a glass of white wine and a crispy baguette.
1
Heat oil in a 30 cm diameter pan over medium-high heat. Slice the onion into thin half-rings. Clean the fennel, cut it in half, and then into 0.5 cm wide slices. Sauté the vegetables with half a teaspoon of salt for 5 minutes until they soften. Then add the minced garlic and after 15 seconds, add the drained tomatoes, vermouth, thyme, and a pinch of ground pepper. Bring to a boil.
- Extra virgin olive oil: 2 tablespoons
- Onion: 1 head
- Fennel root: 1 piece
- Salt: 1 teaspoon
- Garlic: 4 cloves
- Canned tomatoes in pieces: 600 g
- Vermouth: 0.5 glass
- Dried thyme: 0.5 teaspoon
- Ground black pepper: pinch
2
Pat the cod dry with paper towels and season with salt and pepper. Place the cod in the pan with the sauce and drizzle a little on top. Cover with a lid, reduce heat to medium-low. Cook for 10 minutes.
- Cod fillet: 4 pieces
- Salt: 1 teaspoon
- Ground black pepper: pinch
3
Place the fish on the plates. Season the sauce with chopped parsley, salt, and pepper, then pour it over the fish.
- Parsley: 8 g
- Salt: 1 teaspoon
- Ground black pepper: pinch