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Pan Seared Cod with Fennel Ragout
Ingredients
- 4 slices bacon, cut crosswise into 1/4-inch-wide strips
- 3 Tablespoons olive oil
- 2 large bulbs fennel, stalks trimmed and discarded, each bulb cut into 8 wedges
- salt
- freshly ground black pepper
- 1 3/4 cups low-sodium chicken broth
- 2/3 cup heavy cream
- ½ cup chopped, drained oil-packed sun-dried tomatoes
- 3 large garlic cloves, finely chopped
- 4 (7-oz) pieces cod, scrod, or halibut fillet (each about 1 inch thick)
- 1 Tablespoon Dijon mustard
- chopped parsley for garnish
Instructions
- In a large sauté pan cook the bacon over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Using a slotted spoon transfer the bacon to a bowl.
- Add 1 Tablespoon olive oil to the sauté pan, then add the fennel. Season with salt and freshly ground black pepper and sauté over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes. Add the broth, cream, tomatoes, and garlic to the fennel and cook, partially covered, over moderately low heat, stirring occasionally, until the fennel is tender and the cream is slightly thickened, about 20 minutes.
- Meanwhile, warm the remaining 2 Tablespoons olive oil in a large nonstick skillet over moderately high heat until hot but not smoking. Season the fillets with salt and pepper. Sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
- Stir the mustard and bacon into the fennel ragout and season with salt and pepper.
- Divide the fennel ragout among 4 heated serving plates. Place the cod on top of the ragout. Garnish with the chopped parsley and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/