Cod with Fennel, Dill and Tomato – Rachael Ray
This recipe's tasty sauce is just right with the cod. For a complete meal, try serving with Fried Polenta Discs with Mascarpone Cheese.Ingredients 4 portions co
Ingredients
- 4 portions cod (8 ounces each)
- 2 wedges lemon
- Salt
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 bulb fennel, quartered, core cut away, then thinly sliced
- 1 small to medium yellow onion, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 can diced tomatoes (15 ounces), drained
- Black pepper
- A few large sprigs dill, intact, plus 2 tablespoons, chopped
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