I wanted fish tonight, and was close to making an Asian-inspired recipe with a white fish. The fishmonger at Whole Foods suggested rock cod as a substitute for (very expensive) striped bass. At the last minute, I decided to make this recipe instead. I had two bulbs of fennel in the refrigerator, so I made a full recipe of the ragout. It wasn’t exactly low-cal, but it was excellent. We mainly ate the fennel and skipped eating most of the creamy sauce. Larry loved this dinner. It was really easy to make and came together quickly.
- Pan-Seared Cod with Creamy Fennel Ragout (Gourmet, December 2003)
- Delicata Squash Rings (Vegetarian Cooking for Everyone, p. 440)
Wine: Forth 2002 Sauvignon Blanc (Mendocino County, California). We still have a few bottles left. A nice white.
I bet I would love this. You pick out such good recipes. I’m not sure I’ve had fennel since I got those bulbs at your farmer’s market. It must be time!!
I would probably have a viognier with it. I do like that Forth, though.
I’m just not that crazy about Viognier. Although an un-oaked Chard might be nice too.
I think you would really like this.