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.
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