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Baked Codfish, Fennel and Tomatoes recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/28/02 : Baked Codfish, Fennel and Tomatoes
"Baked Codfish, Fennel and Tomatoes"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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1 lb. Codfish fillets
4 medium size new potatoes, peeled and cut into 2 inch pieces
2 cups onion, chopped
3 cloves of garlic, crushed
1/2 cup celery, diced
1 cup fresh fennel, diced (heart of fennel only)
2 tbsp. Green olive oil
1 tsp. Italian herb seasoning
1 tbsp. Fennel seeds, crushed
Dash of cayenne or black pepper
3 cups plum tomatoes (fresh), diced, peeled, and seeded or 2 - 14 oz. Cans of Italian plum tomatoes
1 cup Italian dry white wine
1 cup fresh Italian parsley, chopped
Preheat oven to 350 degrees. Wash the codfish and dry. Cut it into 2 to 3 inch chunks. Boil the potatoes for 5 minutes. In a large skillet, sauté the onion, garlic, celery, and fennel in the oil for a few minutes. Add the codfish, Italian herb seasoning, fennel seeds, and pepper; sauté for 5 minutes. Turn the fish carefully to brown on both sides. Add the wine and cook for 2 to 3 minutes; then add the drained, crushed tomatoes and parsley, and cook for 3 minutes. Pour the mixture into a large baking dish and bake with the potatoes for 15 minutes. Serves 6.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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