Winter Fennel & Potatoes with Seafood (or Chicken)

Okay, so some of you may know that I have a real life "chick-crush" on Giada De Laurentiis from the Food Network. She really has the whole package including wonderful culinary skills, awesome personality, cute family, she's gorgeous and I LOVE her fingers (sorry, I'm not trying to be weird, but really-her fingers look so pretty when she is chopping, etc.)

Anyways, Giada is always encouraging the use of Fennel, which I really didn't know much about until I tried it in the Veggie Parm recipe from earlier. I fell in love and now I love it; raw or cooked!

Fennel is also called Anise at times, and has a sweet yet mild licorice taste. I love the consistency; it's crunchy when raw and softens nicely when cooked. The "bulb", or the white, root part of the fennel is used most often, and the "fronds", or the feathery tops can be used like herbs.

This recipe is a combo of a Martha Stewart "Everyday Food" recipe edited to my likings and what I had in the fridge. And feel free to exchange the Swordfish that I used for Cod, Tilapia, shrimp or trimmed chicken breast.

"Bon appetito!"...like Giada says:)

Ingredients & Recipe:

Printable Recipe

• 1/2 small white onion, diced
• 3 garlic cloves, minced
• drizzle of olive oil
• 1 fennel bulb (trim off the outer layer), cut into 1/2-inch pieces, reserve the "fronds"
• 1 lb. of red potatoes, sliced into 1/2-inch slices
• 2 cups broth (chicken or vegetable)
• 2 Tbls. tomato paste (I love the tomato paste in a tube, you can easily use what you need and then store the rest in the fridge!)
• 1 lemon, zested
• S & P
• 2-4 fish fillets (I used swordfish steaks)

Begin by heating a large skillet with higher sides on medium heat. Drizzle in a tablespoon of oil, add the onions, garlic and a pinch of salt. Cook for about 6-7 minutes, stirring often, until the onion is soft. (Be careful not to have the heat too high or you will burn the garlic, which will make everything taste quite bitter).

Stir in the fennel and cook for 5-7 minutes, until tender. Add in the potatoes, broth, tomato paste, zest & season lightly with S & P. Bring up to boil for about 8 minutes.

Now to finish, place the fish fillets on top of the bubbling veggies, cover and reduce the heat to medium-low. Simmer until the fish is opaque and appears to be flaky (10 minutes or so). Sprinkle some of the chopped "fronds" on top before serving.

You Could Also Try...

• Use the same method using whatever veggies you love- just be sure they will hold up throughout all the cooking/boiling/simmering.