Sauteed Cod with a White Bean, Fennel, Roasted Pepper Stew - NBC Connecticut
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Taste of Today Recipes

Sauteed Cod with a White Bean, Fennel, Roasted Pepper Stew

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    Sauteed Cod with a White Bean, Fennel, Roasted Pepper Stew
    Recipe Featured on Taste of Today on Sunday, March 28, 2010

    Cod Fillets- 5 oz. each, or substitute any favorite whitefish
    ½ cup All Purpose Flour-seasoned with salt and pepper
    2 tbsp. Olive Oil
    4  bacon Slices-chopped
    1 cup Onions-sliced
    1 cup Fennel Bulb-chopped ¼”
    ½ cup Carrots-chopped ¼”
    2 tsp. Fresh Thyme-chopped
    1¼ cups Canned White Beans-drained
    ¾ cup Vegetable Broth, or Chicken Broth, or Water
    ½ cup Roasted Red Peppers-1/2” dice or Julienne
    4 tbsp. Flat Leaf Italian Parsley-coarsely chopped
    Salt and Black Pepper To Taste

    • Preheat oven to  400º f. Heat a sauté pan on medium high heat. Lightly coat both sides of each fish fillet with the flour, shaking off the excess. Add the olive oil to the pan and add fish fillets. Cook for about 2 minutes on each side or until a light golden. Remove fish to a sheet pan.
    • In the same pan the fish was cooked in, add the onions, fennel, and carrots , cook for about 5 minutes stirring occasionally until tender. Add the thyme, white beans and broth. Simmer for about 5 minutes and add the roasted red peppers and parsley, seasoning to taste with salt and black pepper. Reserve hot.
    • To finish, place the fish in the oven for about 5-8 minutes depending on the thickness of the fish until the fish flakes and is 145ºf measured at the thickest point with a thermometer. Serve fish fillets on a bed of the white bean stew.