For ➍4 cod fillets
500 g vine tomatoes
2 thick tomatoes
2 fennel tubes*, in small pieces
800 g potatoes, in pieces
1 onion, chopped
2 cloves of garlic, chopped
3 tbs butter
50 cl olive oil
2 tbs olive oil
1 ts thyme dried
2 bay leaves
pepper & amp; salt
Drop the thick tomatoes in boiling water for 10 s and then cool them in cold water. Peel them. Cut into pieces and spoon the seeds out. Mix together with 5 cl olive oil and half of the garlic. Season with pepper and salt.
Heat 2 tbs of olive oil in a cooking pot and fry the pieces of fennel ± 5 m over a low heat. * / **
Add the onion, the rest of the garlic, the thyme, the bay leaves and the potatoes. Add water until everything is covered and bring it to the boil. Cook for 20 m. **
Meanwhile, melt 2 tbs of butter in a frying pan and fry the cod fillets for 5 m. Season with salt and pepper and carefully turn the cod fillets over. Add the vine tomatoes to the fish and let everything cook for 5 m.
2 m before the end, add the mixed tomatoes to the frying pan to heat up.
Drain the fennel and the potatoes. Remove the bay leaves and puree together with 1 tbs of butter. Season with pepper and salt.
Divide the fennel mash over the plates and place the pieces of cod on it. Finish with the tomato sauce and a vine of tomatoes.
* Replace the fennel mash with a ready-made potato gratin with tomatoes and mozzarella.Heat 2 tbs of olive oil in a cooking pot and fry the pieces of fennel ± 5 m over a low heat. * / **
Add the onion, the rest of the garlic, the thyme, the bay leaves and the potatoes. Add water until everything is covered and bring it to the boil. Cook for 20 m. **
Meanwhile, melt 2 tbs of butter in a frying pan and fry the cod fillets for 5 m. Season with salt and pepper and carefully turn the cod fillets over. Add the vine tomatoes to the fish and let everything cook for 5 m.
2 m before the end, add the mixed tomatoes to the frying pan to heat up.
Drain the fennel and the potatoes. Remove the bay leaves and puree together with 1 tbs of butter. Season with pepper and salt.
Divide the fennel mash over the plates and place the pieces of cod on it. Finish with the tomato sauce and a vine of tomatoes.
* Boil the potatoes separately. Stew the onion and fennel with the herbs separately until soft (15-20 m). Mix the potatoes with the fennel and mash.
