240 grams cod, halved Buy Online 2 cloves garlic, roasted 1/2 cup minced Fennel bulb 3 teaspoons minced white Onion 1/2 cup dry Chardonnay 1/2 cup plain Yogurt 2 tablespoons Extra Virgin Olive Oil 6 Saffron threads (optional) 1 cup fish or shrimp stock Salt and Pepper to taste
Sauteed Cod in a Fennel White Wine Saffron Sauce - Serves 2
In a pan over medium heat add olive oil, garlic, fennel, and onlon and cook until
Add Chardonnay, stock, and Saffron threads and cook for five minutes. Reduce heat
to a simmer and add yogurt stirring to mix. Remove from heat.
In another pan over medium heat add a splash of Extra Virgin Olive Oil and add fish.
Allow to cook about three to four minutes per side until a slightly golden brown
and slightly firm to the touch.