{"id":2510,"date":"2014-10-18T16:33:52","date_gmt":"2014-10-18T16:33:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2510"},"modified":"2014-10-18T16:33:52","modified_gmt":"2014-10-18T16:33:52","slug":"pollock-tomatolovage-salsa-slow-cooked-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2510","title":{"rendered":"pollock, tomato\/lovage salsa, slow-cooked fennel"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/10\/pollock_salsa_fennel.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2512\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/10\/pollock_salsa_fennel.jpg\" alt=\"pollock_salsa_fennel\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This meal\u00a0was almost an exact repeat of one we enjoyed two months ago, except for some of the details of the ingredients and their sources, and the fact that this time I cut the single fillet into six pieces rather than four before breading and saut\u00e9ing them. Also, there were more fennel fronds involved &#8211; because they were there, and because I really love them.<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/2014\/08\/13\/sauteed-pollock-salsa-fresca-slow-cooked-fennel\/\">This is the somewhat feverish\u00a0post I published in August<\/a>, where I included two images; the description of last night&#8217;s meal is below.<\/p>\n<ul>\n<li>a one-pound pollock fillet from Pura Vida,\u00a0cut into six\u00a0sections, dredged in seasoned flour, saut\u00e9ed in olive oil over a fairly high flame, served with a salsa fresca (assembled just before the fish was begun) of halved red and gold cherry\u00a0tomatoes from Berried Treasures, minced garlic from\u00a0Garden of Spices Farm and a minced\u00a0small onion from Phillips Farm, chopped lovage from Keith\u2019s Farm, a whole fresh yellow Thai pepper from Norwich Meadows Farm, sherry vinegar, salt, and pepper [the basic recipe is from Mark Bittman&#8217;s &#8220;Fish Complete Guide to Buying and Cooking&#8221;]; \u00a0 the vegetable accompaniment\u00a0was a separated bulb of fennel from Norwich Meadow Farms saut\u00e9ed over\u00a0medium high heat\u00a0with garlic, chiles, and fennel seeds in\u00a0a large iron pan until the fennel began to color, then, with the heat lowered and the pan covered, cooked for ten minutes, a very generous amount of chopped fennel fronds added at the end [the &#8220;Slow-cooked fennel&#8221; recipe is from &#8220;<a href=\"http:\/\/www.strandbooks.com\/product\/italian-easy-recipes-from-the-river-cafe\">Italian Easy: Recipes from the London River Cafe<\/a>&#8220;]<\/li>\n<li>the wine was a Portuguese white,\u00a0<a style=\"color: #772124;\" href=\"http:\/\/www.aveledaportugal.pt\/index.php?id=16&amp;id3=106\">Aveleda Douro D.O.C. 2012<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This meal\u00a0was almost an exact repeat of one we enjoyed two months ago, except for some of the details of the ingredients and their sources, and the fact that this time I cut the single fillet into six pieces rather than four before breading and saut\u00e9ing them. Also, there were more fennel fronds involved &#8211; &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2510","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2510"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2510\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}