In a large saucepan, heat oil on medium. Cook onion and sliced fennel 10 mins, until soft but not colored. Add garlic and orange zest and cook 1 min. Stir in potatoes and wine. Bring to a boil. Reduce heat and simmer, covered, 20 mins, or until potatoes are tender. Gently stir in fish and cook 6 mins, or until fish is opaque. Sprinkle with fennel leaves to serve.
Preheat oven to 400\u00b0F.
Heat oil in a large frying pan over medium heat. Saute fennel and onion for 5-8 mins, until tender. Add garlic and cook for 1-2 mins. Stir in cherry tomatoes. Season then transfer to a baking dish. Cover and bake for 15-20 mins, until sauce begins to thicken.
Stir fish into tomato mixture. Sprinkle lemon, olives and capers on top. Bake, covered, for 10-15 mins, until fish flakes easily when tested with a fork. Serve with steamed spinach.
In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
In a large pot, saute onion and green pepper in oil until softened.
In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.
excess water in the fish, the recipe will come out runny
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
ake it.
The original recipe read 1 tsp fresh or
add the sliced fennel (NOT the strips of fennel), sliced leek and
efore trimming the fennel bulbs. Slice the fennel thinly, Combine fennel, onion, garlic
Add leek, pepper, garlic and fennel seeds. Cook, covered, for 5
eat. Add the onion and fennel and saute until soft. Add
Juice one fennel bulb by either a) placing
side the green fennel fronds.
Cut fish in bite sized pieces
f parchment paper. Place a fish fillet on top of each
Rinse the fish well.
Cut 3 or
half the oil and the fennel fronds. Season with salt and
Remove skin and bones from fish. Cut into 1 1/2
he top of the fish & gently cover the fish fillets with some
ven to 400\u00b0F. Mix fennel, 1/2 each of the
inutes).
Add the ground fennel and white wine and cook
dd the spring onion and fennel. Cook, stirring, until onion softens