Cod in Tomato and Fennel Broth Recipe
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large fennel bulb, sliced
- 1 sweet onion, sliced
- 2 cloves garlic, chopped
- 1 cup grape tomatoes
- 1/8 teaspoon saffron threads (optional)
- ½ cup white wine
- 1 jar (24 oz.) Victoria® Low Sodium Tomato Basil Pasta Sauce
- 1-1/2 pounds cod, cut into 6 pieces
Directions
- Heat oil in large skillet over medium heat. Add fennel and onion and season with salt and pepper if desired. Cook 15 minutes or until vegetables are very tender, stirring occasionally.
- Add garlic and cook 1 minute. Add tomatoes and saffron and continue to cook for 2 minutes to allow the tomato to begin to break down. Add wine, increase heat to high and boil for 1 minute. Stir in Victoria Low Sodium Tomato Basil Pasta Sauce and return to a boil.
- Add cod and reduce heat to low. Simmer gently for 8 minutes or until cod is done (it will flake easily when tested with a fork). Serve in bowls with garlic bread.
