This is from The Boston Globe Magazine – February 17, 2008.
This is one of my go-to farmer’s market recipes. You can easily adjust the amount of fish to your needs without affecting the other ingredients. I make ours in an 8-qt stock pot because I like the extra depth. I find a saute pan to be a bit tight. Serve with a crusty bread.
2 1/2-lb skinless cod fillets
2 Tbsp olive oil
1 large onion, cut in half & thinly sliced
1 fennel bulb, cored and thinly sliced (optional)
1 can (28 oz) diced tomatoes, draining optional
3 medium Yukon Gold potatoes, thinly sliced (I have used red also.)
3 cups chicken broth
6 cups (1 bunch) coarsely chopped Swiss chard
2 Tbsp unsalted butter
2 cups chopped fresh basil (optional)
- Rinse the cod, pat dry, and sprinkle with salt & pepper. Squeeze the lemon over the fillets and set the fish aside.
- In pan, heat the olive oil. Add the onion & fennel, season with salt & pepper, and cook until vegetables are soft, about 5 minutes.
- Mix in the tomatoes and simmer for about 5 minutes.
- Arrange the potato slices on top of the tomato mixture. Season with more salt & pepper, add the chicken broth, cover, and simmer until the potatoes are tender, about 10 minutes. (Note: this often takes more like 20 minutes, especially if using red potatoes.)
- Lay the cod fillets on top of the potatoes and put the Swiss chard on top of the fish. Cover again and cook until the chard is wilted and the fish is cooked through, about 10 minutes.
- Divide the chard among 6 plates. Divide the fish into portions and place on top of the chard, then divide and arrange the potatoes around the fish.
- Optional: Put the pan back on the heat, add the butter to the sauce, and stir to mix. Reduce for about 2 minutes, then adjust season with salt & pepper. Add basil to the sauce, stir to mix, and spoon over the fish. Serve immediately.