Wild Cod with Mussels and Fennel Tomato Broth
Ingredients:
1 lb cod fillets
2 medium onions, sliced medium thick
3 medium cloves garlic, chopped
1/2 cup + 1 TBS seafood broth
1 15 oz can diced tomatoes
2 TBS fresh lemon juice
1/4 cup chopped black olives (optional)
1 TBS capers
1/2 cup chopped fresh basil
1 bulb fresh fennel. Thinly sliced
2 tsp chopped fresh thyme
1 lb cod fillets, cut into 2-inch pieces
salt and cracked black pepper to taste
red chili flakes to taste
1 bag mussels
Directions:
1. Slice onions and chop garlic and let sit for 5 minutes.
2. Heat 1 TBS broth in a 10-12 inch stainless steel pan or skillet. Healthy Sauté onion and fennel over medium heat for about 5 minutes in broth, until translucent. Add garlic and continue to sauté for another minute.
3. Add rest of broth, diced tomatoes, and lemon juice. Bring to a simmer on high heat. Once it starts to simmer reduce heat to medium and simmer for about 5 minutes.
4. Add herbs, olives, capers, and cod fillets; cover and simmer for about 5 minutes, depending on how thick the fish is. Add mussles and cook until mussel shells open with salt and pepper to taste. Serve cod and shellfish mixed with tomato herb sauce. Over pasta
Serves 4
