Braised Cod with Fennel, Potatoes & Littlenecks

Braised Cod with Fennel, Potatoes & Littlenecks
Photo by Scott Phillips


  • 2 8-oz. bottles clam juice
  • Kosher salt and freshly ground black pepper
  • 1 small fennel bulb (about ¾ lb.), trimmed (leave core intact) and cut into ½-inch wedges, plus 1 Tbs. chopped fronds
  • 1 medium-large shallot, chopped
  • 1 bay leaf
  • 2 Tbs. anisette liqueur, such as Pernod or Sambuca
  • 1-½ Tbs. chopped fresh flat-leaf parsley leaves
  • + 9 more ingredients
    • 2 large cloves garlic, finely chopped
    • 1 large tomato, cut into small dice (12 oz., about 1-½ cups)
    • A generous pinch of saffron, crumbled (about 25 threads)
    • 8 oz. small baby red or fingerling potatoes, scrubbed and sliced into 1/8-inch-thick coins, ends discarded (about 6 potatoes)
    • ¼ tsp. roughly chopped or coarsely ground fennel seed
    • 1 large sprig fresh thyme
    • 4 5-oz. cod fillets (preferably 1 inch thick)
    • 3 Tbs. extra-virgin olive oil
    • 12 littleneck clams, scrubbed

Position a rack in the center of the oven and heat the oven to 325°F. Season the cod with salt and pepper. Let it sit at room temperature while you prepare the braising mixture. Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the fennel, sprinkle with a pinch of salt...

View full recipe at Fine Cooking


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