Ingredients
- 4 Cod Fillet, sliced
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 Red Onion, thinly sliced
- 1 cup Fennel Bulbs, thinly sliced
- 2 tbsp Cento Nonpareil Capers
- 1 cup Cento Organic Vegetable Stock
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz)
- 4 cloves Garlic, minced
- 1/4 cup Fresh Basil Leaves
- 1/2 tsp Cento Crushed Red Pepper
- 1/2 tsp Cento Ground Black Pepper
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 Baguette, for serving
Directions
Heat olive oil in a large skillet over medium heat. Add onion and fennel and cook for 5 to 6 minutes until softened. Stir in garlic, salt, pepper, and pepper flakes and cook for about 1 minute until fragrant. Add cherry tomatoes, vegetable stock, and capers. Bring to a gentle simmer and cook for about 10 minutes until the broth slightly reduces. Season the fish lightly with salt and nestle the fillets into the broth. Spoon some of the liquid over the fish, cover the pan, and simmer gently for 6 to 8 minutes until the fish is just opaque and flaky. Turn off the heat and add basil. Serve alongside crusty baguette for dipping. Serves 4.
