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Carhartt Family Wines

Seared Cod with Romesco & Charred Fennel | 2021 Venture Calipana Pairing

Firm, meaty cod is paired with a bright romesco sauce and aromatic charred fennel in this refined dish designed to highlight the complexity and structure of 2021 Venture Calipana.

Yield: 4
Prep Time: 20 minutes
 | 
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the cod:

  • 4 cod fillets (6 oz each)
  • Salt and black pepper
  • 2 tbsp olive oil

For the romesco sauce:

  • 1 roasted red bell pepper (or jarred, drained)
  • ¼ cup toasted almonds
  • 1 small tomato, roasted or peeled
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tsp sherry vinegar
  • Salt and black pepper, to taste

For the fennel:

  • 1 large fennel bulb, sliced into ½-inch wedges
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Instructions

  1. Prepare the romesco sauce:
    • In a blender, combine roasted red pepper, almonds, tomato, garlic, smoked paprika, olive oil, and sherry vinegar.
    • Blend until smooth. Season with salt and black pepper to taste.
  2. Char the fennel:
    • Heat olive oil in a skillet over medium-high heat.
    • Sear fennel wedges until browned and slightly caramelized, about 3–4 minutes per side. Season with salt and pepper.
  3. Cook the cod:
    • Pat cod dry and season with salt and pepper.
    • Heat olive oil in a separate skillet over medium-high heat.
    • Sear cod, skin side down if applicable, 3–4 minutes per side, until opaque and just cooked through.
  4. Assemble the dish:
    • Spoon romesco sauce onto the plate.
    • Place cod fillet on top, surround with charred fennel wedges.
    • Optional: drizzle a little extra olive oil over the top for sheen and richness.

Pairing note:
 The firm cod allows the wine’s tannins and acidity to shine; romesco’s roasted, nutty, and red-pepper flavors complement espresso, fennel, and smoked notes; charred fennel echoes herbal and anise aromatics.