Cod with Bacon & Creamy Fennel
Cooking Steps
Preparation
1. Heat a large skillet over a medium heat and cook the bacon pieces until it starts to crisp-up.
2. Remove the bacon from the skillet and set aside.
3. Add the fennel wedges to the hot skillet with the rendered bacon fat.
4. Season with sea salt and freshly ground black pepper to taste and cook for about 7 minutes, until slightly browned, while stirring occasionally.
5. Stir in the chicken stock, coconut milk, garlic and sun-dried tomatoes and simmer, partially covered, for about 20 minutes. Stir occasionally.
6. In the mean time, season the fish to taste with salt and pepper, heat a pan over a medium-high heat and cook the fish in the remaining cooking fat until just cooked through.
7. Add back the bacon pieces to the cooked fennel as well as the mustard and serve on top of the cooked cod.
Delicious!
Serves 3
35 mins.
Recipe
Ingredients
- 3 cod fillets
- 1 lg. fennel bulb, sliced
- 2/3 cup coconut milk
- 1 cup chicken stock
- 1/4 cup sun-dried tomatoes
- 2 garlic cloves, minced
- 1T grainy mustard
- salt/pepper to taste
- 4 slices nitrate free Applewood smoked bacon, cut into 1/2 pieces
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4 Responses to “Cod with Bacon & Creamy Fennel”
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[...] blogs and sites on the web!Cod with Bacon & Creamy Fennel Fast Paleo / Posted on: May 12, 2011Fast Paleo – Preparation 1. Heat a large skillet over a medium heat and cook the bacon pieces until it [...]
This recipe was SO GOOD. It worked perfectly and the flavors were really rich! I made extra to take for lunch and the next day and it was even better on day #2. It takes some time so I wouldn’t call it “fast,” but it’s worth it!
Im making this as we speak, it tastes alright but it was really runny. i followed the directions exactly. kind of sad but im sure it will be yummy
Mine was runny at first too. I simmered it 10min longer