Recipes

Grilled Cod with Corn and Fennel Succotash

From: Chef Matt Greco, The Restaurant at Wente Vineyards, Livermore, CA. Yield: 1 serving.

5 ears of corn (cut off the cob)
1 head of fennel, diced
½ onion, diced
3 tsp. fennel seed, ground
3 tsp. smoked paprika
4 Tbsp. white wine (Wente Vineyards Morning Fog Chardonnay works well with this recipe)

Puree:
¼ cup olive oil
¼ cup water
¾ cu

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