| Did a friend forward this to you? Sign up here. ShortcutsI love a kitchen shortcut. I rarely peel potatoes, use my food processor to chop vegetables and nuts into bits, peel ginger with a spoon, and smash and peel garlic with the side of my knife. What's your favorite shortcut? One-pot meals are full of shortcuts. Take this one, from Nourish columnist Ellie Krieger, for a one-pot cod stew with fennel, olives and orange essence. You build a layered sauce in a pan with onions, garlic, fennel, tomatoes and orange zest and juice. Carrots add a bit of sweetness and olives add a briney note. It simmers for just 25 minutes before you add the fish and let it poach in the flavorful sauce for another 5. (You could make the sauce ahead of time, and cook the fish in it another night.) You could also add chickpeas to the sauce instead of fish to make it vegetarian, or serve the sauce with roasted pork or chicken. Ellie calls the dish "a big, warming bowl of comfort food, nourishing and easy for everyday eating, but with an elegance that allows it to cross over seamlessly to a dinner party. It marries the classic Sicilian trio of fennel, olives and orange — typically served together as a salad — in a robust one-pot meal."  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post | Cod Stew With Fennel, Olives and Orange EssenceDon't eat onions or garlic? Skip them and use more fennel, celery and olives instead. Not into tomatoes? Add a splash of balsamic vinegar and white wine or more stock — fish or vegetable — in place of it. Consider adding a chopped potato for more heft, or serve the dish over rice or couscous or orzo. You could use capers instead of olives, but rinse them first as they tend to be saltier than olives. Consider lemon or lime instead of the orange; white wine vinegar and bits of preserved lemon would work in a pinch. Make Ahead: The stew's base can be refrigerated a day in advance, or frozen for up to 2 months. Defrost in the refrigerator overnight. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4 to 5
Active time: 15 mins
Total time: 40 mins Ingredients - 1 medium fennel bulb, preferably with stalks and fronds
- 1 navel orange, well scrubbed
- 2 tablespoons extra-virgin olive oil
- 1 medium onion (about 5 ounces), diced
- 1 medium carrot, scrubbed well and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- One 14.5-ounce can no-salt-added diced tomatoes, plus the juices
- 3 cups fish stock
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup pitted green olives, sliced
- 1 1/2 pounds skinless cod fillets, cut into 1-inch chunks
Steps1. Remove the stalks and fronds from the fennel bulb, reserving some of the fronds for garnish. Save the stalks for making stock or discard them. Remove and discard the core and the tough outer layer of the fennel bulb. Coarsely chop the rest of the fennel. 2. Use a vegetable peeler to remove 2 strips of zest from the orange, measuring 1-by-3 inches, being careful not to include any white pith. Then squeeze half the orange to yield 3 tablespoons of juice, reserving it to add later. 3. In a large, heavy pot over medium heat, heat the oil until shimmering. Add the onion, carrot and celery to the pan and stir to coat; cook until they have softened, about 5 minutes. Add the chopped fennel bulb and the garlic; cook for 30 seconds, then stir in the tomato paste. 4. Add the tomatoes with their juices, the fish stock, bay leaf, strips of orange zest, salt and crushed red pepper flakes. Once the mixture begins to boil, reduce the heat to medium-low, cover and cook until the fennel is tender, about 25 minutes. Discard the strips of orange zest and the bay leaf. (At this point, the stew base can be cooled, transferred to a covered container and refrigerated a day in advance, or frozen.) 5. When you are ready to serve, return the mixture to a boil over medium heat, then add the olives and the fish. Once the mixture begins to bubble at the edges, reduce the heat to medium-low, cover and cook for about 5 minutes, or until the fish is opaque and flakes easily. Stir in the reserved orange juice and remove from the heat. Serve hot, garnished with some reserved fennel fronds. Nutrition information per serving (based on 5): Calories: 250; Total Fat: 9 g; Saturated Fat: 1 g; Cholesterol: 65 mg; Sodium: 600 mg; Carbohydrates: 16 g; Dietary Fiber: 4 g; Sugars: 9 g; Protein: 29 g.  | Dessert | 🎧 "We, Tina" on Still Processing.
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