Serves 4
Ingredients
A big glug of olive oil
3 garlic gloves, finely chopped
2 pared strips of lemon zest
½ tsp dried chilli flakes
1 onion, sliced
2 fennel bulbs, sliced (reserve the frilly tops to serve)
8 large vine tomatoes, chopped
1 garden vegetable with parsley and bay stock pot, or similar stock, made up with 500ml boiling water
A big squeeze of lemon juice, or to taste
4 cod fillets (about 600g), cut into 5cm chunks
Sea salt and freshly ground black pepper
Method
1 Heat the oil in a large pot, then add the garlic, lemon zest and chilli flakes. Fry over a low heat for 2 min, then add the onion and fennel.
2 Stir well, cover and cook over a low heat for 10 min, stirring occasionally until softened. Add the tomatoes and stock and bring to the boil, then simmer for 10 min, partially covered.
3 Add a big squeeze of lemon juice and a pinch of salt and pepper to taste, then add the cod chunks. Simmer over a very low heat for 4-6 min until the cod is just cooked through.
Advertisement
4 Add frilly fennel tops and serve at once.
Recipe from The OXO Cookbook (Quadrille, £15)
Click here for more information and recipes from OXO