Cod And Shrimp In Fennel And White Wine Broth Recipes

SHRIMP, COD, AND FENNEL SOUP WITH TOMATOES

Steps:

• Prepare an ice-water bath. Bring a pot of water to a boil. Score an X into the bottom of each tomato using a sharp paring knife. Blanch tomatoes until skins loosen, 30 seconds to 1 minute. Transfer to ice-water bath using a slotted spoon. Peel and discard skins. Core and coarsely chop tomatoes.
• Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium-high heat. Cook onion, garlic, and sliced fennel until fragrant and softened, 3 to 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 2 minutes.
• Add stock and chopped tomatoes. Bring to a simmer. Stir in cod and shrimp, and return to a simmer. Remove from heat, and let stand, stirring halfway through, until cod and shrimp are just cooked through, about 3 minutes. Divide soup among 4 bowls, and drizzle with remaining tablespoon oil. Garnish with reserved fennel fronds. Serve immediately.

SEAFOOD IN FENNEL BROTH

Steps:

• Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
• In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
• Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.