Skip to main content
LoginSign Up
Braised Cod with Tomatoes and Fennel Seed

Braised Cod with Tomatoes and Fennel Seed

By Rose HattabaughOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Pesce all’acqua pazza, or “fish in crazy water,” involves poaching mild-flavored white fish in a seasoned tomato broth, often enhanced by garlic and spices or herbs. For our weeknight-easy version, fennel seeds and red pepper flakes are bloomed in olive oil to enhance flavors and aromas, then we add a hearty portion of dry white wine to reduce, flavoring the broth. Serve with toasted or grilled crusty bread to soak up the spicy, sweet-tart sauce.

Ingredients
  • 4

    6-ounce skinless cod fillets (about 1 inch thick)

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 3

    medium garlic cloves, thinly sliced

  • ½ to ¾

    teaspoon red pepper flakes

  • 1

    teaspoon fennel seeds

  • ½

    cup dry white wine

  • 1

    pint cherryOR grape tomatoes, halved

Step 1

Season the cod all over with ½ teaspoon each salt and black pepper; set aside. In a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the pepper flakes and fennel seeds; cook, stirring, until fragrant, about 30 seconds. Add the wine, bring to a simmer over medium-high and cook, uncovered, until the liquid has almost evaporated, 2 to 3 minutes. Stir in the tomatoes, 1 cup water and ½ teaspoon each salt and black pepper; cook, uncovered and stirring occasionally, until the tomatoes begin to break down, 8 to 10 minutes.

Step 2

Reduce to medium-low, nestle the fish into the sauce and spoon some sauce onto the fillets. Cover and cook, spooning sauce onto the fish a couple more times, until the flesh flakes easily, 5 to 8 minutes. Using a slotted spatula, transfer the fillets to individual bowls or plates. Cook the sauce, stirring, until slightly thickened, about 1 minute. Off heat, taste and season with salt and black pepper. Spoon the sauce over the fish, then sprinkle with additional black pepper.

Step 3

Optional garnish: Fresh basil, torn

Featured in