I’m back in the States, settling in to my Philadelphia life. So far so good! Have lots to write about from my trip, but return to my blog with a recipe I made up this evening for friends: cod with fennel, onion, tomato and saffron. We began with a simple shrimp cocktail and a mixed greens salad wish shaved fennel and clementines, ate the fish, and ended with pears poached in wine (malbec) and star anise. OK, so maybe I overdid it with the fennel flavors. Who cares? Everything was delicious.
Merluzzo ai finocchi e zafferano
Slice thinly half a sweet onion and a fennel bulb, and saute them in olive oil until softened.
Add chopped tomatoes with a pinch of salt and some vegetable broth and simmer until cooked.
Add saffron to the sauce. I used about 130 gr. of powdered saffron.
Add to the pan a few pieces of fresh cod and cook until done (about 10 minutes). The sauce will remain somewhat liquidy.