Pan seared cod with fennel tomato ragout
Ingredients
- 3 TBs olive oil
- 1 onion cubed finely
- 3 cloves garlic
- 2 carrots cubed finely
- 1 large celery stalk cubed finely
- 2 large fennel bulbs cut into 1-inch wedges, stalks discarded (save fronds for garnish)
- 2 tomatoes cubed finely
- Salt and pepper
- 1 3/4 cup vegetable stock
- 2/3 cup coconut milk
- 3 strands of fresh thyme
- 4 6-7 oz pieces fresh Pacific cod
- 1 TB Dijon mustard
Instructions
Pan-seared cod with fennel-tomato ragout serves 6 original recipe by immigrantstable.com.
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