Saturday, August 8, 2015

Freaky Fish

The recipe in Fine Cooking was titled "Fish in Crazy Water".  The combination of canned tomatoes, fennel and white fish was one I knew we'd like. . . and it looked so easy.  I added some fresh local cabbage I'd purchased from Deberry Farm at Tuesday's Farmers Market.
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

Poached Pears

(Serves 3)

1 cup red wine
1 cup water
2 tablespoon sugar
1 cinnamon stick
1 allspice
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!



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