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Fish with Fennel and Leek

Fish with Fennel and Leek


For this healthy and simple recipe I like to use cod, sea bass, hake, or catfish. But, it seems to me, that salmon would be very nice as well. I really like to see a transformation of a simple fish to an elegant dish.

If someone does not like the sharp taste and flavor of a raw fennel, trust me, that after cooking, all the sharpness would disappear. As a result, the fennel will provide a wonderful delicate aroma and sweet-and-spicy flavor.

I recommend serving the dish with potatoes, rice or on a large toasted slice of crusty white bread. Last time I cooked fennel and leek fish, I had some boiled potatoes leftovers, so I added them directly into the pan with the fish. It turned out great – a sophisticated simplicity.

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4 servings


  • 4 portions of fish (cod, sea bass, catfish, hake)
  • 1 leek
  • 1 fennel
  • ¼ cup white wine
  • Salt
  • Black pepper
  • 2 tbsp olive oil for cooking
  • Very good quality extra virgin olive oil for serving



Cut the leek into rings, using white and pale green parts only. Dark green parts of leeks could be used for a bouquet garni for another recipe. Transfer the leek into a large bowl. Fill with water. Rinse well, drain, and pat dry.

Cut off the upper stems of the fennel bulb. Cut the bulb in half, and then slice each half. Keep the upper part of the fennel for a stock or stew, and green feathery leaves for the garnish.

Heat the olive oil in a deep pan. Add the fennel and cook it for 3-4 minutes over medium-medium to high heat.

Add leeks, salt, pepper and cook for 3-5 minutes.

Add wine and cook for 1 minute.

If using boiled potatoes, add chunks of potatoes, slightly dipping them into the vegetables.

Add fish, sprinkle the fish with salt and pepper, cover and cook for 5-7 minutes or until fish is done.

Serve the fish on a bed of vegetables, slightly drizzle with olive oil and garnish with a sprig of fennel.

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Cook with pleasure and enjoy the world!



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