This dish, served in a soup bowl, was accompanied by a Poached Pear.
The pears were purchased at the Lancaster Central Market.
Fish in Crazy Water
(Serves 2)Sprinkle fish fillets with ground fennel.
2-4 ounce wild cod fillets
1 teaspoon ground fennel
Saute vegetables in olive oil for 4-7 minutes, until softened. Stir often.
1 teaspoon olive oil
1 garlic clove, minced
1 banana pepper, diced (from my container garden)
1 scallion, diced
1/3 cup fennel bulb, thinly sliced
1/2 cup cabbage, sliced
Pour tomatoes and wine in pan with sauteed vegetables. Simmer for 10 minutes.
1 15 ounce can diced tomatoes, no added salt
4 ounce white wine
Place a poaching basket in pan and steam fish, covered, for 8 minutes. Remove fish from basket and place directly in tomato-vegetable mixture. Simmer for another 8 minutes.
Ladle tomato-vegetable mixture into soup bowls. Top each with one fish fillet. Garnish with fresh basil.
2 tablespoon fresh basil
(Serves 3)1 cup red wine
1 cup water
2 tablespoon sugar
1 cinnamon stick
2 pieces orange rind
3 pears, peeled
Heat all ingredients except pears in a pan and heat, stiring, until the sugar is dissolved. Add pears and cover. Simmer, covered for 30 minutes, turning the pears occasionally.
We ate ours with vanilla ice cream!