Substitute jumbo shrimp for the fish, and reduce the cooking time by 10 to 15 minutes.This is one of my favorite fish dishes for any season. Fish fillets are cooked on top of a delicious and aromatic bed of vegetables scented with orange. All the vegetables you need are right in the dish, so serve some rice with it.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 medium fennel bulbs
1/4 cup olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes, drained
1/2 cup dry white wine
1 tablespoon grated orange zest
1/2 cup freshly squeezed orange juice
1 tablespoon fennel seeds, crushed
2 pounds thick firm-fleshed white fish fillets such as cod or halibut, cut into serving-sized pieces
Salt and freshly ground black pepper to taste
1. Discard stalks from fennel, and save for another use. Rinse fennel, cut in half lengthwise, and discard core and top layer of flesh. Slice fennel thinly, and set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add fennel and cook for an additional 2 minutes. Scrape mixture into the slow cooker.
3. Add tomatoes, wine, orange zest, orange juice, and fennel seeds to the slow cooker, and stir well. Cook on Low for 5 to 7 hours or on High for 21/2 to 3 hours, or until fennel is crisp-tender.
4. If cooking on Low, raise the heat to High. Season fish with salt and pepper, and place it on top of vegetables. Cook for 30 to 45 minutes, or until fish is cooked through and flakes easily. Season to taste with salt and pepper, and serve hot.
Note: The vegetable mixture can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a microwave oven or over low heat, and return it to the slow cooker. The fish should be cooked just prior to serving.
Variation:
Substitute jumbo shrimp for the fish, and reduce the cooking time by 10 to 15 minutes.