This Mediterranean braised cod with fennel is a delicious stew-like dish loaded with a lemony, sweet fennel flavor. The cod is cooked low and slow in a delicious onion braising sauce along with fennel, carrots, and celery root.
Easy to prepare, this is an excellent recipe for cod as it's mostly hands-off once you put everything in the pan.
The recipe is gluten-free and loaded with vitamins from the vegetables. This is a delicious recipe all year round but is especially popular during Lent.
This recipe is inspired by Elder Epiphanios (memory eternal), a chef and winemaker from Mount Athos Monastery in northeastern Greece. The monks at Mount Athos do not consume meat and follow a strict diet of vegetables, legumes and seafood. This was also inspired by my Mediterranean stew on this site and pairs well with hearty bread.
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Ingredients in Braised Cod
Simple ingredients cooked low and slow make up this incredibly flavorful dish.
- Onion - we use one large sweet onion that we boil in vegetable broth to create the braising liquid for the cod.
- Cod – is cut into fillets is used in this recipe. You could also substitute with any white flaky fish like halibut, grouper or barramundi.
- Celery root (celeriac) – a lower carb alternative to potatoes, celery root is peeled, roughly chopped and braised with the carrots and fennel and takes on the lemony onion flavor of the braising liquid. If you can’t find celery root, thinly sliced potatoes can be substituted in this recipe.
- Fennel – a sweet, anise-flavored vegetable- is peeled, thinly sliced and braised with the carrots and celery root in this dish. It imparts a delicious sweetness to the fish. The fennel fronds are also used in the base of the dish and a garnish to finish the dish.
- Carrots – sliced into ½-inch pieces, the carrots are braised and add a delicious
- Lemons – zesty lemon juice is added to the cod as part of the braising liquid.
- Salt – simple flavor additive, this recipe uses sea salt to flavor the cod and vegetables
- Whole peppercorns – this recipe uses whole peppercorns that tenderize in the braising liquid with the cod.
- Olive oil – this dish uses extra virgin olive oil to gently saute the vegetables and in the braising sauce
- Vegetable broth – we use prepared vegetable broth to cook and soften the onion to create the braising liquid for the cod and vegetables.
- Dill – fresh dill is used to garnish the dish and add an earthy, fresh flavor profile once the fish is cooked.
See the recipe card below for ingredient quantities.
How To Make Braised Cod With Fennel
Boil the chopped onion in the broth for 10 minutes until the onion is tender. Puree the mixture until creamy and set aside. This will become our sauce for braising the fish.
Boil the onions in vegetable broth until tender
Puree the onion mixture to create a sauce
Layer the carrots, fennel, celery root and cod. Add lemon juice, olive oil and peppercorns.
Add the onion sauce mixture and cover. Cook for 4 minutes over medium-low heat.
What Does Fennel Taste Like
Cooking with fennel adds a distinctive anise-like flavor and a crunchy texture to dishes. Roasting or braising fennel brings out its sweetness and delicious flavor to dishes. Fennel can be used in a variety of ways, and here are some tips for cooking with it:
- Trimming and Preparing:
- Start by removing the stalks and fronds from the fennel bulb, as they are often tough. Reserve some fronds for garnish if desired.
- Cut the bulb in half and remove the tough core. You can then slice or dice the fennel according to your recipe.
- Raw in Salads:
- Fennel can be enjoyed raw in salads. Slice it thinly or use a mandoline for a crisp texture.
- Combine with other fresh ingredients like apples, oranges, arugula, or goat cheese. Dress with a simple vinaigrette to balance the flavors.
- Roasting:
- Roasting fennel enhances its natural sweetness and mellows the anise flavor. Toss fennel wedges with olive oil, salt, and pepper before roasting in the oven until caramelized.
Cooking With Celery Root
Cooking with celery root, also known as celeriac, can add a unique and flavorful twist to your dishes. Here are some tips for cooking with celery root:
- Peeling: Start by peeling the tough outer skin of the celery root using a sharp knife or vegetable peeler. The inner flesh is what you'll use in this recipes
- Storage: Celery root tends to dry out quickly, so store it in the refrigerator until you're ready to use it. If storing for a more extended period, you can keep it in a plastic bag to retain moisture.
- Preparation: After peeling, cut the celery root into cubes. It has a dense texture, so cutting it into smaller pieces helps it cook more evenly.
- Flavor: Celery root has a mild, earthy flavor with a hint of celery. It pairs well with other root vegetables, herbs, and spices. Consider using it in soups, stews, or purees to enhance the overall taste.
- Roasting: Roasting celery root can bring out its natural sweetness and add a caramelized flavor. Toss the cubes or slices with olive oil, salt, and pepper before roasting in the oven until they become golden brown and tender.
- Mashing: Boil or steam celery root until it's soft, then mash it like you would potatoes. You can add butter, cream, or herbs for added flavor.
- Soups and Stews: Celery root works well in soups and stews, adding a rich flavor and contributing to the overall texture. Dice it and add it to your favorite recipes for an extra layer of taste.
Braised Cod With Fennel
Ingredients
- 1 large onion roughly chopped
- 2 cups vegetable broth
- 1.5 lbs. cod cut into 3" fillets
- 2 celery root peeled and chopped into 2" cubes
- 1 fennel bulb and fronds peeled and sliced
- 4 carrots peeled and chopped into 2" pieces
- 2 lemons juiced
- 1 tablespoon whole peppercorns
- 4 tablespoons olive oil
- 1 tablespoon fresh dill
Instructions
- Roughly chop the onion and place into a small saucepan with 2 cups of vegetable broth.
- Bring to a boil, then reduce to a simmer for 10 minutes until the onion is soft and tender.
- Puree the mixture in a blender and set aside.
- Heat 2 tablespoons olive oil in a braising pan. Add some chopped fennel fronds, the sliced fennel, diced celery root, and carrots.
- Layer cod pieces over vegetables. Season cod with salt an whole peppercorns.
- Drizzle with olive oil. Top with lemon juice and pureed onion sauce mixture.
- Braise over medium-low heat for 30 minutes until the vegetables are tender and fish is cooked through. Gently shake the pan a few times while cooking to bring the liquid to the top.
- Cover with lid and cook for another 20 minutes.
- Garnish with fresh chopped dill and fennel fronds.
- Serve warm. Spoon sauce over fish and serve with crusty bread.
Video
Nutrition
Storing Leftovers
Serve the braised cod with fennel. Refrigerate any leftovers and eat within 3 to 4 days. Reheat in the microwave or over medium heat in a saucepan.
Top Tip for Braising Cod
For best results, do not stir the vegetables or the fish while cooking. The fish will break apart easily if disturbed. Gently shake the braising pan to stir the liquids.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Justine says
I'm not really a huge fan of fish, but this was FANTASTIC! Definitely will be enjoying this again soon - the whole family loved it.
Gianne says
The flavors are out of this world and the cod is perfectly tender. The fennel adds a nice, subtle sweetness that pairs beautifully with the savory fish. Definitely a must-try!
TAYLER ROSS says
I've been trying to add more fish to our diet, so I can't wait to make this cod for dinner tonight!
Paula says
The fennel was a new flavor for us with our cod, and everyone loved it!