Bacalao escalfado con hinojo y naranja

Ingredientes

• 4 cod fillets
• 1 bulb of fennel, sliced
• 1 orange, juiced and zested
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill for garnish

Preparación

1. 1

   In a large skillet, heat olive oil over medium heat.

2. 2

   Add sliced fennel and sauté until softened.

3. 3

   Pour in vegetable broth, orange juice, and zest.

4. 4

   Bring the mixture to a simmer.

5. 5

   Add cod fillets to the skillet, cover, and poach for about 10 minutes or until cooked through.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve garnished with fresh dill.