Braised Cod with Fennel, Tomato with Toasted Ciabatta

Calorie Wise
Low Carb

fresh ingredients


  • 12 oz
  • 5 oz
    seafood stock/base blend
  • 1 pc
    ciabatta rolls
  • 1 oz
    garlic butter
  • 12 pcs
  • 12 oz
    oregano/dill blend
  • 2 oz
  • 8 oz
    diced tomatoes
  • 1 oz
    chopped garlic
  • 6 oz
  • 1 oz
    fresh dill

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Large skillet or pot with lid 

Paper towel 

¼ cup of water

cook along



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.

1Sauté Fennel

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.

2Cook Tomatoes

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.

3Braise Cod

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. 

4Toast Ciabatta

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.