Six-Minute Cod Braised in Spicy Tomato Sauce

Patricia Wells: Provence Cookbook Recipe 8

The tomato sauce was the real winner here and could have gone with many things- chicken, meat, another fish- cod was actually somewhat arbitrary and perhaps got a little lost with that sauce (yes, there is cod under all that sauce)- I'd make this sauce again, but change up the protein.  The sauce is actually it's own recipe, called Spicy Tomato, Fennel, and Orange Sauce.  What sets it apart from a regular tomato sauce is the addition of grated orange zest and fennel seed which really brighten up the flavor giving the sauce a lighter taste that is perhaps more suited to fish and white meat than a more savory tomato sauce would be.