Cod with fennel, raisins, and pine nuts - FOX 10 News | fox10phoenix.com

Cod with fennel, raisins, and pine nuts

  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.

We recommend you don't add any salt to this dish as the cod is already very salty.

  • 1 pound 2 ounces fennel, tops removed, quartered, blanched and shocked
  • 1/4 cup extra-virgin olive oil, plus extra for greasing
  • 1 ounce golden raisins, soaked in water for 30 minutes and drained
  • 1/2 ounce pine nuts
  • 1 bunch Italian parsley, minced
  • 1 garlic clove, minced
  • 1 pound 2 ounces salt cod, soaked, drained, skin and bones removed
  • 1 1/2 ounces fresh breadcrumbs
  • 1/2 teaspoon minced oregano
  • freshly ground black pepper

Arrange the fennel in a greased roasting pan. Sprinkle with the raisins and pine nuts, half of the parsley, and half of the garlic. Arrange the cod on top of the fennel. In a bowl, mix the breadcrumbs with the remaining garlic and parsley; add the oregano and pepper. Sprinkle over the cod and then drizzle with olive oil. Cover the pan with aluminum foil; bake for 25 minutes. Remove the aluminum foil and cook 15 more minutes, allowing the breadcrumbs to brown. Serve hot. Serves 4

Recipe courtesy of Italian Cooking & Living magazine. Click here to view more delicious Italian recipes!

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices