IN THE KIT
5 ozseafood stock/base blend
1 pcciabatta rolls
1 ozgarlic butter
1⁄2 ozoregano/dill blend
8 ozdiced tomatoes
1 ozchopped garlic
1 ozfresh dill
Salt & pepper
Kitchen Items Needed
Large skillet or pot with lid
¼ cup of water
Preheat broiler with a rack in the top position;
Halve fennel lengthwise, remove & discard core & thinly slice;
Cut tomatoes into ½-inch pieces;
Slice olives in half, if desired; remove any pits, if necessary;
Pat cod dry & season all over with salt & pepper;
Remove leaves from stem & roughly chop dill.
Heat a drizzle of oil in a large skillet over medium heat. Add fennel, crushed garlic cloves, & a pinch of salt. Cook, stirring occasionally, until fennel is softened & starting to brown, 3–4 minutes.
To skillet with fennel, add tomatoes, oregano/dill blend, & a pinch of salt. Cover & increase heat to high. Cook, shaking skillet occasionally until tomatoes start to break down, 4–5 minutes.
To skillet with fennel and tomatoes, add olives, seafood stock blend & ¼ cup of water. Bring to a boil. Place fish in skillet & spoon broth over fillets. Cover & simmer over medium heat, until cod is just cooked & flakes when pressed with a spoon, about 5-7 minutes. Season broth to taste with salt & pepper.
Meanwhile, split ciabatta crosswise & spread garlic butter on cut sides. Broil directly on top oven rack, cut side up, until ciabatta is lightly toasted & golden brown on the edges, 1–3 minutes (watch closely as broilers vary).
Serve cod & broth in bowls, sprinkle with dill & a drizzle of oil over top. Serve toasted ciabatta alongside for dipping.