Fennel and fish go so well together and on the barbecue it gets even better.
In the kitchen:
- Wash the fennel bulbs and cut them in half.
- Cut the bacon into small cubes. Peel and finely chop the shallot and garlic.
- Remove the skin from the cod and cut it into four pieces.
- Rinse and chop the herbs.
At the barbecue:
- Prepare the barbecue for direct heat – approx. 200°C. If using a charcoal barbecue you need well over 1/3 of a chimney starter of lit Weber briquettes.
- Place the cast-iron Dutch oven on the GBS Cooking Grate and put the lid on the barbecue to let it preheat for approx. 5 min.
- When preheated pour oil into the Dutch oven and brown the fennel halves on the flat sides until golden.
- Remove the fennel, then fry the bacon in the Dutch oven until crispy. Add the shallot and garlic and continue cooking for approx. 2 min. Put the fennel back in the Dutch oven and add the juice of the lemon along with the white wine and chicken stock.
- Now rearrange the barbecue to indirect heat – approx. 150°C. If using a charcoal barbecue you do so by removing briquettes carefully using a tong, wearing a mitt.
- Let the dish simmer covered for approx. 10 min., then add the fish pieces and steam covered for approx. 5 min.
- Sprinkle with herbs before serving.
Tip: Any type of fish works well in this dish. Serve with bread if you like.