1 lbs Cod fillets (or your favorite whitefish) cut into 4 quarters
1 shallot or onions, thinly sliced
- 2 garlic cloves, chopped
- 1 fennel bulb or celery, thinly sliced
- 1 lb. grape tomatoes, halved
- 1 tsp. hot pepper flakes (optional)
- 1 cup salted water (or more more of a soup add 2 cups of seafood or veggie broth/stock)
- 1/4 cup dry white wine dry
- Handful parsley, chopped
- Extra virgin olive oil
Add a large drizzle of olive oil to a sauté pan. Once hot, add in the shallot and garlic and sauté for a minute over medium to high heat.
Add the fennel and sauté for another minute. Pour in the white wine and sauté for another minute, allowing the alcohol to evaporate and the flavor to be absorbed.
Add the tomatoes and mix together. Add the liquid (water or broth) into the pan. Add in the hot pepper flakes and stir. Lower the heat to medium and allow to cook for two minutes, bringing to a simmer.
Add the Cod quarters into the pan and scoop the hot, crazy water on top of the fillets. Sprinkle with some of the chopped parsley. Lower the heat to medium/low and cover with lid.
Let cook for 20 minutes. Depending on how thin or thick the fillets are, it may take less or more time to cook.