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Pan-seared cod with fennel-tomato ragout
This pan-seared cod with lightly spiced fennel-tomato ragout harkens to the simple, Spanish-Italian food of Argentina. The ragout is fragrant with thyme and studded with carrots and celery, topped with pan-seared cod with a touch of salt and pepper.
Servings 4
Ingredients
- 3 TBs olive oil
- 1 onion cubed finely
- 3 cloves garlic
- 2 carrots cubed finely
- 1 large celery stalk cubed finely
- 2 large fennel bulbs cut into 1-inch wedges, stalks discarded (save fronds for garnish)
- 2 tomatoes cubed finely
- Salt and pepper
- 1 ¾ cup vegetable stock
- ⅔ cup coconut milk
- 3 strands of fresh thyme
- 4 6-7 oz pieces fresh Pacific cod
- 1 TB Dijon mustard
Instructions
- Prepare the Italian sofrito: heat up a pan to medium heat, add olive oil, onions an garlic. Saute for 10 minutes, until fragrant and starting to turn golden. Add carrots and celery, stir, and saute an additional 10 minutes, until carrots are softening a bit.
- Add fennel, salt, and pepper. Cook over moderate heat, stirring occasionally, 6-8 minutes, until fennel is lightly browned. Add tomatoes, vegetable stock, coconut milk, and thyme, reduce heat to medium-low, and cook, partially covered, until all vegetables are tender but not at all mushy, about 20 minutes.
- Approximately 10 minutes before fennel-tomato ragout is done cooking, pat fish dry and sprinkle with salt and pepper. Heat 2 Tablespoons of oil in a non-stick skilled over medium-high heat until hot but not smoking. Add fish and cook, turning once, about 6-8 minutes.
- Stir mustard into ragout just before serving, taste, and season with salt and pepper as needed.
- Serve fish over fennel-tomato ragout, sprinkled with chopped fennel fronds