Makes 4 servings. Difficulty
1/2 teaspoon fennel seeds 2 teaspoons olive oil 1 large fennel bulb, halved, cored and finely chopped 1 leek, white and tender part portion, finely chopped 2 garlic cloves, minced 1 28-ounce can gf Italian peeled tomatoes, coarsely chopped in their liquid 1/2 teaspoon finely grated orange zest 1 bay leaf salt and freshly ground black pepper 4 6-ounce cod fillets 2 Tablespoons finely chopped fresh basil
Grind the fennel seeds in a mortar and pestle.
Heat the olive oil in a large skillet. Add the fennel, leek and garlic; cover and cook over moderately low heat, stirring occasionally, until the vegetables are translucent, about 5 minutes. Add the chopped tomatoes with their liwuqid, the fennel seeds, orange zest, bay leaf and a pinch of salt and freshly ground black pepper. Bring to a boil over medium high heat. Lower heat, cover and simmer or 20 minutes, stirring occasionally.
Season the cod fillets with salt and freshly ground black pepper and nestle them in the tomato sauce. Spoon a little sauce over the fish; cover and simmer gently until the fish is just cooked through, about 8 minutes.
Transfer the fish fillets to a serving platter and cover loosely with foil. Discard the bay leaf from the tomato sauce and bring to a boil over medium high heat. Cook until thickened, about 5 minutes. Add and accumulated juices from the fish, season with salt and pepper. Stir in basil. Spoon sauce over the cod and serve immediately.
Serve this delicious fish over garlic mashed potatoes.