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Braised pollock in fennel

Get: (per 2 people)
  • Pollock fillet, boneless (fish), 2/3lb
  • fennel, 1 bulb, sliced thinly
  • 1 yellow onion, minced
  • 1 potato, cubed
  • fresh dill, stemmed and minced
  • 1 can diced tomato
  • 1/1 cup white wine
  • 1 star anise

Do:
  • salt and pepper pollock, both sides
  • soften potato, fennel, and onion in large pot in olive oil over medium-high heat, about 4 minutes
  • add wine, tomatoes, and half of dill, spices (anise, salt, pepper, etc)
  • bring to boil on high heat
  • simmer over medium heat, covered, 10 minutes
  • sear pollock, "rounded side down", 2-3 minutes, without moving / flipping
  • when vegetables are tender, place fish uncooked side down in top of liquid. Try not to let them submerge
  • Cover and simmer over medium heat until fish is cooked, 3-5 minutes
  • Fish out the star anise
  • Plate in bowls and serve

Results:
  • the fish was decent. the vegetables were under-salted / under-flavored, especially the potato.