Favourite Fish With Fennel

Try this dish with fresh home-baked bread and a nice crisp, dry white wine. If fresh ling cod isn’t available almost any fish—even shellfish—will make a reasonable substitute.

1 Tbsp (15 mL) butter, coconut, or olive oil
1 large organic red onion, chopped
2 large organic fennel bulbs, chopped (keep the fronds as a garnish)
6 cloves organic garlic, crushed
1 tsp (5 mL) fennel seeds, crushed
1 tsp (5 mL) fresh or 1/2 tsp (2 mL) dried rosemary
1/2 cup (125 mL) dry white wine
1/4 tsp (1 mL) cayenne (optional)
Zest of 1 organic lemon
8 small organic potatoes, cut into bite-size pieces
1 – 10 oz (284 mL) can plum tomatoes, drained and chopped
2 cups (500 mL) clam juice
1 lb (500 g) ling cod, cut into bite-size pieces
Salt and pepper to taste

In a large cast-iron pot, heat oil and sautée onion and fennel until soft. Add garlic, fennel seeds, and rosemary. Raise heat to medium-high and add wine, cayenne, lemon zest, potatoes, tomatoes, and clam juice. Bring to a boil, cover, and simmer until potatoes are tender, about 25 minutes. Add fish to the stew and cook until tender, about 5 to 10 minutes longer. Add salt and pepper to taste. If stew is too heavy in taste or consistency, add more wine or water. Serves 4.

Source: "Fennel", alive #311, September 2008