This dish is inspired from my grandmother…which is ironic because she’s not much of a cook.
In fact, my mom always tells the story of how she used to come home from school and catch my grandmother throwing spaghetti on the wall to see if it was ready… Haha! She’s gotten better since then!!
I asked her how she cooks her fish and she told me “en caldo” basically “in broth” I changed a few things, and made it with my twist for dinner.
Tomato and fennel go really well together and it’s a wonderful way to use up fresh tomatoes – even better is if they are from your garden. You can certainly substitute them with canned tomatoes if you are making this when they are not in season. I served this with Jasmine rice because it soaks up all those delicious juices and the fried, sweet plantains – also know as “platanos maduros” because the sweetness really played off the sweet flavors in the broth. I used Vermouth, but any good white wine would work just fine here.
If you’re not a fish lover, I urge you to try this because it’s so good, it may just change your mind. If you make it, please take pictures and tag me on social media @thekoshertomato 🙂