Poached Cod with Fennel, Tomatoes, and Olives
This poached cod with fennel, tomatoes, and olives is bursting with flavor! The cod is poached in a flavorful liquid and the leftover stew is so good!
Servings: 2
Ingredients
- 1 fennel bulb trimmed and thinly sliced
- 1 cup (149 g) grape tomatoes sliced in half
- ¼ cup (34 g) kalamata olives pitted and halved
- ¼ cup (34 g) castelvetrano olives pitted and halved
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Giant pinch saffron threads
- Juice of 1 lemon
- 1 ½ cups (355 ml) vegetable stock
- 1 ½ pounds (680 g) cod (season both sides with salt)
- Salt and pepper to taste
Instructions
- Heat a large, deep skillet over medium-high heat. Once the skillet is hot, add 1 tablespoon of cooking oil. Add the sliced fennel and cook until slightly softened, about 5 minutes.1 fennel bulb
- Add the tomatoes and olives and cook until the tomatoes start to burst and soften, about 5-7 minutes.1 cup grape tomatoes, 1/4 cup kalamata olives, 1/4 cup castelvetrano olives
- Sprinkle smoked paprika, cumin, and saffron into skillet then add the lemon juice and vegetable stock.1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, Giant pinch saffron threads, Juice of 1 lemon, 1 1/2 cups vegetable stock
- Bring mixture to a boil then reduce heat to a low simmer. Cover skillet and let simmer for 15 minutes.
- After 15 minutes, nestle the cod into the liquid and remove cover and let simmer for 10 minutes, or until cod has cooked through. Season with salt and pepper, to taste.1 1/2 pounds cod, Salt and pepper
- Remove from heat, let sit for 10 minutes then serve and enjoy!
Nutrition
Serving: 1 Serving | Calories: 535 kcal | Carbohydrates: 14 g | Protein: 74 g | Fat: 19 g | Fiber: 5 g | Sugar: 6 g
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