Fish with Fennel
This simple Mediterranean fish preparation pairs well with Grenache Blanc or Roussanne, or blends of those: wines with both richness and acidity. The textured, complex Esprit de Tablas Blanc makes a particularly good pairing.
- 1 lb. meaty, flaky white fish (like cod)
- 1 bulb fennel, sliced
- 1 shallot, sliced
- 4 cloves garlic, roughly chopped
- 4 small plum tomatoes, peeled and diced
- 2 tbsp olive oil
- 1 ½ cups dry white wine
- juice of 1/2 lemon
- 1 large sprig parsley, chopped
- fresh-ground black pepper
- Heat olive oil over medium heat in a large saucepan.
- Add the fennel and shallots and saute for a few minutes until they start to soften.
- Add garlic and saute for 2 minutes.
- Add wine and turn heat up to medium-high. Boil for 3 minutes
- Add tomatoes and boil for 2 minutes.
- Submerge fillets in bottom of saucepan; add salt and pepper to taste.
- Cover, reduce heat to low and cook until fish flakes easily -- about 10 minutes.
- Add lemon juice, and correct seasonings.
- Ladle into bowls, top with parsley, and serve with crusty bread for dipping.
Pairs With: Esprit de Tablas/Beaucastel Blanc, Cotes de Tablas Blanc, Patelin de Tablas Blanc, Roussanne, Grenache Blanc, Clairette Blanche