Braised Fennel with Cod

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.