Sunday, February 10, 2013

Mediterranean Poached Fish


I love fish. Shrimp. Crab. Salmon. Cod. You name it, I love it. I wanted to do something light and healthy last night since we have kind of strayed from eating healthy and eating quite fattening foods lately. I decided to try my hand at poaching a fish this time around, because Dave usually grills fish any time we get something larger than a shrimp. We took a journey to Whole Foods, since I have found their fish to be exquisite and decided to get a few Cod filets. There are quite a few ways you can poach a fish...a few recipes to be exact. Since Whole Foods has such a wonderful olive bar, I decided to take a Mediterranean approach. Last summer I preserved multiple jars of diced tomatoes and used those as part of my broth along with wine. The result was an excellent healthy meal that I hope you all enjoy!


4 cod filets
1 small fennel bulb, sliced thinly
4 garlic cloves, sliced paper thin
1 cup marinated olives, sliced in half
2 tbsp capers
2 small cans of diced tomatoes (or jars of freshly canned diced tomatoes)
1 ½ cups of dry white wine
1 tsp thyme
2 tbsp fresh parsley
Salt and pepper to taste

In a Dutch oven, saute the fennel until wilted. Add the garlic and continue sauteing for about 5 minutes. Deglaze the pot with the white wine and bring to a simmer. Add the two cans of tomatoes, thyme and salt and pepper.  Gently stir in the olives and capers. Bring to a slow boil (medium to low heat). Gently submerge the each of the fillets into the broth making sure not to stir too roughly. Cover and let cook for about 10 – 15 minutes.  Very gently sprinkle the parsley over the broth and push into the broth to submerge the parsley trying not to disturb the fish (otherwise it will break). Serve whole filets over a bed of rice or quinoa with a good portion of the broth ladled over it. Garnish with fresh parsley.






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