I refer to recipes way too frequently when I cook. I never stick to them, but do use them as inspiration and a starting point. I think this limits my creativity and slows my growth as a cook. When I have access to recipes I figure, why not use them? Then dinner is more likely to be tasty. It’s the perfectionist in me, afraid to make a “mistake.” Once you’ve been cooking for a while, following directions is really easy. The recipes turn out well, or you can anticipate that they won’t and modify them. But following recipes engages a different part of your brain than if you have to figure out on your own what foods go well together and how to cook them. I am constantly amazed that I am not a better cook given how much time I spend on it. If I had spent as much of my life playing guitar as I have cooking, I’d be a rock star by now (shoot, maybe I’ve been focusing on the wrong priorities!). But I am just a decent cook.
Today at PCC, while perusing the fish counter, I remembered the fennel I bought at the market this weekend. Fennel and fish go well together, I thought, so I bought some cod. At home, flipping through my cookbooks, I couldn’t find any fennel recipes that were free of migraine trigger foods. None of them contained fish, either. What I was imagining was something light and summery: braised fish over fennel, which sounded like a common pairing and treatment, but I couldn’t turn up any recipes. So, I decided to wing it. My internal perfectionist tried to talk me out of it: What if it doesn’t turn out well? What if it tastes boring? Dare I risk it? How will I make it taste good without white wine and lemon? For some reason it always seems truly critical that dinner is delicious. Which is so silly if I step back for a moment and think about it (which I never do). I cast aside the nagging voices and jumped feet first into the treacherous world of improvisational cooking!
The outcome? Braised cod with fennel and spring onions. Despite my trepidation, it ended up being good. “Really good” according to Z. So there you go. Fear of failure prevents growth and limits your creativity.
braised cod with fennel and spring onions
Here’s the recipe. But maybe you should just look in the fridge and in your garden and make something up instead.
Braised Cod with Fennel and Spring Onions serves 2
- olive oil
- 1 fennel bulb, sliced, fronds reserved
- 4 small spring onions, sliced
- 1 large garlic clove, sliced thin
- 1/2 pound cod
- salt & pepper
- a few sprigs of lemon thyme
- a small handful of fresh parsley, chopped
- 1 cup chicken broth
- 1/4 cup bread crumbs
- 1 tablespoon butter
Heat a little olive oil in a saute pan over medium heat. Saute the onions, fennel and garlic until they are softened a bit (a few minutes). Spread the vegetables evenly over the bottom of the pan and throw in the parsley and thyme. Lay the cod over the vegetables and sprinkle with salt and pepper. Pour in the chicken broth. Simmer covered on low heat for several minutes (I don’t remember how many, but check the fish frequently; it’s done when it’s just turned opaque inside). While the fish is cooking melt the butter over medium-high heat. Once it’s melted, add the breadcrumbs and stir frequently until toasted. If your fennel came with fronds attached, chop some of these for garnish.
