Ratatouille with Seared Cod and Fennel Sauce
Bart learned how to make a three star level ratatouille in a restaurant in Paris. All the veggies need to be prepared separately before combining! Perfect with a Fish Tales cod!
Bring a pot of water to a boil. Score an "X" on the bottom of each tomato and blanch them for 10-20 seconds. Rinse under cold water, peel off the skin, remove the seeds, and dice the flesh.
Heat olive oil in a pan over medium heat. Sauté the bell peppers until soft, then set aside. Cook the eggplant briefly in the same pan and do the same with the zucchini.
Combine the bell peppers, zucchini, and eggplant in a saucepan. Add thyme and diced tomatoes, drizzle with 3 tablespoons of olive oil, season with salt and pepper, and let simmer on low heat for 40 minutes.
Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the fennel for 4-6 minutes. Deglaze with Noilly Prat, add fish stock and cream, and let it reduce by one-third. Season with salt and pepper.
Pat the cod fillets dry and sprinkle with salt. Heat 2 tablespoons of oil in a pan and sear the fish skin-side down for 2-3 minutes. Flip carefully and cook for another 1-2 minutes.
Serve the ratatouille topped with the cod and a drizzle of olive oil. Serve the fennel sauce on the side.