FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Gardening       Cooking Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

 

 

CULINARY SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

 

Chef with red wine glass

FENNEL STUFFED COD

 

The Taste of Home Cookbook
New Revised 2nd Edition
Moist fish, a super stuffing and a creamy sauce make for a memorable main dish. Fennel has a distinct flavor that works well in this entree.
Mary Ellen Wilcox, Schenectady, New York
Prep: 20 min. + chilling
Bake: 30 min.
Yield: 4 servings.


Ingredients

• 1 cup (8 ounces) plain yogurt
• 2¼ cups finely chopped fennel fronds, divided
• 1 teaspoon lemon juice
• 1 teaspoon snipped chives
• 1/8 teaspoon salt, optional
• 1/8 teaspoon pepper
• 2 celery ribs, chopped
• 1/4 cup chopped onion
• 2 to 4 tablespoons vegetable oil
• 4 cups stuffing croutons
• 1 cup chicken broth
• 2 eggs, beaten
• 4 cod or flounder fillets (1½ pounds)
• 1 medium lemon, sliced


Directions

1) For sauce, combine the yogurt, 1/4 cup of fennel, lemon juice, chives, salt if desired and pepper in a bowl. Cover and chill for 2 hours or overnight.

2) In a small skillet, saute celery and onion in oil until tender. Remove from the heat. Stir in the croutons, broth, eggs and remaining fennel. Spoon about 1 cup stuffing mixture onto each fillet; roll fish around stuffing.

3) Transfer to a greased 2-qt. baking dish. Top each with a lemon slice. Bake, uncovered, at 350° for 30-35 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with fennel sauce.
 

Nutrition Facts:
1 serving equals 476 calories, 15 g fat (3 g saturated fat), 193 mg cholesterol, 869 mg sodium, 47 g carbohydrate, 4 g fiber, 42 g protein.

 

 

                    RELATED RECIPES

COD FISH RECIPES >>>>       White Fish, Green Sauce       Baked Cod Or Halibut (1875)       Baked Cod, Julienned Veges       Boston Baked Scrod (Cod)       Cod, Early Fall Vegetables       Cod with Grapefruit       Cod w/Mustard Tarragon Crust       Cod in Tangy Mint Sauce       Cod w/Tarragon Bread Crumbs       Colonial Codfish Pie (1913)       Fennel Stuffed Cod       Fish Fillets with Mango Salsa       Horseradish Crusted Cod       Poached Cod In Tomato Broth       Provencal Cod Fish       Roasted Cod w/Olive Tapenade       Salt Cod Fritters       Simple (Cod) Fish Taco

 

Home       About & Contact       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

 

 

 

 

 

Popular Pages

Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!

 

 

 

Culinary Posters and Food Art