By Angelika Hanna
A recipe inspired by TV cook Giada de Laurentiis from her show ‘Giada’s Capri.’ I modified Giada’s recipe in that I used haddock fillets instead of sea bass fillets. Any firm white fish works best, such as halibut or sole.
Cook Time: 35 min
Yield: 4 servings
Author: Angelika Hanna / Zest4Food
- Cold pressed extra-virgin olive oil
- 2 cloves garlic, smashed and peeled (optional)
- 1 red onion, halved and thinly sliced
- 1 fennel bulb, cut into bite-sized junks
- 1/2 cup dry white wine
- 1 14-oz can cherry tomatoes
- Hot red pepper flakes, to taste
- 2 tbsp capers
- Kosher salt, to taste
- 4 haddock fillets
- 2 tbsp fresh parsley or 2 cubes frozen parsley (see my recipe ‘How to Store Fresh Herbs.’)
- 1 cup purified water
- Heat some olive oil in a high-rimmed frying pan over medium-high heat. Add the red onion, fennel and pepper flakes to the pan.
- Season with salt. Cook, stirring often with a wooden spoon, for about 5 min, or until the vegetables are soft and fragrant.
- If you use garlic, add it last and cook for 1 min.
- Add the wine. Stir – scraping up any bits from the bottom of the pan – and simmer until the wine is reduced by half, about 2 min.
- Add the tomatoes, water and capers.
- Bring to a simmer, then reduce the heat to medium-low.
- Let gently simmer for about 10 min.
- Season the fish with the salt. Nestle the fish into the broth and cover with a tight-fitting lid.
- Cook for 12 – 15 min, or until the fish is firm cooked all the way through.
- Remove the lid and spoon some of the sauce over the fish.
- Sprinkle with fresh parsley. If you use frozen parsley cubes, add them during the last minutes of cook time and stir them carefully into the sauce until completely dissolved.