2000s Recipes + Menus

Pan-Seared Cod with Creamy Fennel Ragout

  • Active Time:30 min
  • Start to Finish:45 min
December 2003
  • 4 slices bacon, cut crosswise into 1/4-inch-wide strips
  • 3 tablespoons olive oil
  • 2 fennel bulbs (sometimes called anise; 2 lb), stalks discarded and bulbs cut lengthwise into 1-inch wedges
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 3/4 cups low-sodium chicken broth (14 fl oz)
  • 2/3 cup heavy cream
  • 1/4 cup chopped drained sun-dried tomatoes (packed in oil)
  • 2 garlic cloves, finely chopped
  • 4 7-oz pieces cod, scrod, or halibut fillet (about 1 inch thick)
  • 1 tablespoon Dijon mustard
  • Garnish:

    fennel fronds
  • Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
  • Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
  • While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
  • Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.
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