About the Dish

  • Onion

    Onion

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Tomato Paste

    Tomato Paste

  • White Cooking Wine

    White Cooking Wine

  • New Potatoes

    New Potatoes

  • Beautiful Briny Sea Aegean Salt

    Beautiful Briny Sea Aegean Salt

  • Baguette

    Baguette

  • Wild-Caught Atlantic Dogfish

    Wild-Caught Atlantic Dogfish

  • Orange

    Orange

  • Pickled Fennel

    Pickled Fennel

  • Butter

    Butter

  • Dill

    Dill

METHOD

1
MISE EN PLACE • Peel and halve onion, and thinly slice. • Slice potatoes into 1/4-inch rounds. • Zest orange. Cut flesh into segments. • Pick and roughly chop dill. • Thinly slice pickled fennel. • Slice bread.
2
Place a medium sauté pan over medium-high heat. Add 1 teaspoon olive oil. When hot, stir in onion. Cook, stirring, until tender and golden, about 5 minutes.
3
• In a bowl, dissolve bouillon cube in 1 cup hot water. • Stir in tomato paste.
4
• Stir wine into onion. • Pour in tomato broth, potatoes and 1/2 teaspoon Aegean salt. • Bring to low boil. Cook until potatoes are fork-tender, about 15 minutes.
5
Drizzle bread with /1/2 teaspoon olive oil. /Season to taste with /kosher salt /and /black pepper. /Toast as desired.
6
• Create a “nest” in the vegetables. Add fish, and press gently to submerge in broth. • Cover pan. Simmer until fish is just opaque throughout, about 3 minutes.
7
• Remove pan from heat. Fold in orange segments and pickled fennel with liquid. • Stir in butter and orange zest.
8
• Season with Aegean salt to taste. • Divide fish and vegetables between 2 bowls. Top with citrus broth and dill. • Serve with bread, and enjoy!

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