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Video: Cook roasted cod and fennel stew for the weekend

  1. Closed captioning of: Cook roasted cod and fennel stew for the weekend

    >>> this morning in today's kitchen, we are cooking up a chowder made with cod, roasted pepper and fennel. easy to put together.

    >> the executive chef at oceania showing us how to do it right. good morning. now, a chowder can be either cream based or not. which one is this?

    >> this is neither. this is going to be thickened with some crushed potato. no dairy, flour or any of the thicken thickener. we're going to cook some potatoes separately and crush that and use to thicken it. we've got a little bit of garlic and onion and if you could add the potatoes and fennel. those are not cooked. that's diced potato and fennel. we're going to cook that until it becomes tender.

    >> what i like about this, it's a one pop kind of snacenario here so you're not juggling too many things. then the chili flakes. and a little bit of white wine there. we're going cook the white wine until it just about drys out the pot. then we're going to be adding a little bit of roasted red peppers and then two cups of water.

    >> all this in?

    >> put it all in. that, we're going to simmer for about 12 minutes until the flavors come together and then the fennel and the potatoes become tender. then what we've got is some cod that we've already seasoned with some salt and pepper and we're going to add this to the dish and it's going to braise right in the chowder.

    >> what about people who get a little intimidated because of bones with fish and such?

    >> with this line right here, if you just run your finger over, you're going to feel for any bones and if you have them, you're going to use a pair of tweezers and pull the bones right out.

    >> that's delicious.

    >> how long are you going to let that braise for?

    >> that's going to cook for about five or six minutes.

    >> we've got our potatoes that we've boiled and we're just going to pour the water, because we need that water in the recipe, too, we're going to pour that in and just crush the potatoes with a fork.

    >> and this is your thickener for your chowder.

    >> yes, so essentially, almost making a mashed potato . just going to use the natural starch that's in the potato and that we're going to add into the soup and that's going to thicken it all up. that's going to go for about five minutes and then what we've got, we've got everything coming together already here already.

    >> oh, that looks nice.

    >> you see the fish already poached and all the joyuices are adding flavor.

    >> what do you like to pair it with?

    >> i think this would be great with a white wine .

    >> i was thinking vegetables.

    >> obviously mistook her for kathie lee .

    >> i was thinking like, what do you like to --

    >> i think some sauteed broccoli with a little garlic.

    >> if you didn't want to use cod, is there another kind of fish?

    >> halibut would be great. adding a little baby spinach and basil. that's going to wilt in right away. and you just want to cook it. that's why it's going in at the end. we're going to take the rest of this, pour it right over the top .

    >> do we get to taste? this is nice because it's hearty because being too heavy. nice, nice, nice.

    >> kind of like myself.

    >> that's how i describe you to people all the time.

    >> thank you so much. have a great weekend. we're going to be back in a moment, but first, this is "today" on nbc.

    >> this is delicious.

TODAY recipes
updated 3/13/2014 4:09:33 PM ET 2014-03-13T20:09:33

Recipe: Cod, roasted pepper and fennel chowder

  • 2 tablespoons extra virgin olive oil
  • 1 small white onion
  • 5 cloves garlic, sliced thin
  • 1 small head fennel, diced small about 1/4 inch
  • 1 medium Yukon Gold potato
  • 1 small jar roasted red peppers, drained, sliced in ribbons about 1/2 inch wide
  • 1/4 tsp red chili flakes
  • 1/4 cup dry white wine
  • 3 cups water
  • 8 3-ounce pieces of cod
  • 6 basil leaves, torn into pieces
  • 1 cup packed baby spinach

Cut onion in half and cut each half in quarters lengthwise, then slice thin against the grain. Cut potato in half and dice half about ¼ inch and reserve. Cut the other half into chunks. Put the larger chunks of potato in a small pot and add 2 cups of water and 1 teaspoon of salt. Bring to a boil, simmer until tender and put aside.

Heat extra virgin olive oil in a 4 quart pot. Add onion and garlic and cook until tender without color. Add fennel and small diced potato. Cook about 4 minutes until it starts to break down.

Add red chili flakes and white wine and reduce until almost dry. Add water and red peppers. Strain the water from the cooked potato into the soup, mash the cooked potato well with a fork and stir it into the soup.

Bring to simmer and cook for 12 minutes. Season to taste with salt and fresh ground pepper.

Season fish with salt and pepper. Add to soup and simmer gently, covered, for approximately 5 minutes or until just cooked through. Remove cooked fish to serving bowls, stir basil and spinach into soup to wilt. Ladle 8 ounces of stew into each bowl.

Serving Size

Serves 4

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