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Serves 6


5 oz. self-rising flour
1 tsp. salt
3 tbsp. water
2 oz. saltless butter
1/2 lemon, finely grated
4 tbsp. fresh curly parsley, finely chopped
1/2 cup dry white cooking wine
1/2 cup vegetable stock
1 small bay leaf
1 medium fennel bulb, washed, trimmed, halved and thinly sliced
1 lb. leeks, whites only, washed and finely sliced
1 lb. cod fillets, skinned, deboned and cut into 1 inch chunks
1/2 cup sour cream
2 tsp. coarsely ground black pepper
1 tsp. salt
4 dill sprigs, pulled into bite size pieces


Sift self-raising flour and salt together in a bowl. Add the butter and rub into the flour. Rub in lemon rind and curley parsley. Add water and mix in to make a firm dough. Shape dough into 18 dumplings. Set aside and cover until needed.

Put white wine, vegetable stock, bay leaf and fennel in a pot. Bring to boil and cover. Reduce heat to medium and simmer for 5 minutes. Add leeks and simmer for another 5 minutes. Add cod, dumplings, salt and pepper. Simmer for 15 minutes until cod is cooked. Remove bay leaf. Stir in half of sour cream. Serve garnished with rest of sour cream and dill sprigs. Serve with a baked potato and crusty rolls.