Braised Fish with Fennel and Tomato

Name: Braised Fish with Fennel and Tomato
Yield: Serves 4
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1/3 cup dry white wine; 1/4 cup water; 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise; 2 medium tomatoes, cored and coarsely chopped (1 1/2 cups); 3 to 4 garlic cloves, peeled and thinly sliced; 4 thin lemon rounds; Coarse salt and freshly ground pepper; 4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper

January 26, 2012

This type of quick braising is similar to shallow poaching (page 210): An aromatic liquid is first simmered to allow the flavors to deepen, then simmered with fish, which takes on some of its character. Also, as with some poaching methods, the braising liquid becomes the sauce. Match the fish and aromatics wisely so as not to overwhelm one or the other. A fish such as salmon is easy to partner; its pronounced taste won’t be flagged by aggressive flavors, such as rosemary or curry powder. Milder-tasting fish, such as grouper, halibut, sea bass, and striped bass, require more subtle companions, like the fennel, tomatoes, and lemon in this recipe. All of these fish are moist and firm-fleshed, ideal for braising.

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