A Spring Braise

I have a daughter who doesn't like meat or fish very much. She eats lots of fruit and vegetables, but meat is really not her thing. Which is fine, but I've learned that if it is braised or stewed or put in the slow cooker to soften it up a little she is more likely to eat a portion. The softened fish or meat infused with juices is more to her liking.

So, for the second week in a row, I tried a short braise with fish. Both times turned out wonderfully. Last week's braise used cod, onions, garlic, canned tomatoes, oregano and fresh basil. I created a sauce on top of the stove, added the fish, covered it, and put it in a 450 degree oven for 12-15 minutes. This week I wanted to work with fresh springtime ingredients: some cod, fresh spinach, baby carrots, and baby potatoes. Here is what I came up with:

Springtime Braise

10-12 oz cod
one small onion, thinly sliced
one bunch spinach, cleaned and roughly chopped
handful of baby carrots
10 baby potatoes
thyme
2 cups vegetable broth
spash of vermouth
salt
pepper

Preheat oven to 450.

Heat a large pot of boiling water. When water boils, add carrots and potatoes, and cook 5-8 minutes until softened. Drain the carrots and potatoes and set aside.

In a heavy, oven-proof pot, heat 2 Tbsp olive oil over medium heat and saute onion until softened. When softened add spinach and cook until wilted. Add a bit of thyme. Add drained carrots and potatoes, broth, vermouth, salt and pepper. Cook for a couple minutes and then add cod. Cover fish with the vegetables and broth. Place cover on pot and put in oven. Cook 12-15 minutes, until fish is done.

I served it in bowls with some of the broth for the adults. For the 2 year old, I picked out some carrots and potato and a bit of fish, and gave it to her with some avocado and chopped apple. Everyone loved it.