Number of servings : 4
Prep time: 25
Cooking time: 20
Type of meal : | Main Courses | Main Courses
Special diet :
1 tablespoon plus 1 teaspoon extra-virgin olive oil
½ pound small red or white potatoes, well scrubbed, cut into ½-inch chunks
1 cup diced fennel (4 ounces)
1 cup peeled and diced celery root (6 ounces)
½ cup thinly sliced carrot
½ teaspoon salt
3 cups water
1 teaspoon grated orange zest
1 pound skinless cod or grouper fillets, cut into large chunks
2 tablespoons olive oil mayonnaise (look for brands with no onions or garlic)
In a large skillet, heat the oil over medium heat. Add the potatoes, fennel, celery root, and carrot and cook, stirring occasionally, for 5 minutes, or until the potatoes start to brown. Add the salt and 1 cup of the water, cover, and simmer for 5 minutes.
Add the orange zest and the remaining 2 cups water and bring to a boil. Reduce to a simmer, place the fish on top, cover, and cook for 7 minutes, or until the fish is opaque throughout. Whisk in the mayonnaise.
Serve in shallow soup bowls.