Shrimp Cod And Fennel Soup With Tomatoes Recipes

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.

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

Steps:

• For the fish stock: Coat a large, tall pot lightly with olive oil. Add the onions, celery, and fennel tops and bring the pot to a high heat. Season the veggies lightly with salt. Cook the veggies until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones and shrimp shells, stir to combine, and cook for 3 to 4 minutes. Add the anise-flavored liqueur and let it reduce by half.
• Add water to the pot until it covers the fish bones by 2 inches and season lightly with salt. Toss in the bay leaves and thyme bundle. Bring the pot to a boil, reduce to a simmer, and simmer for 30 minutes. Strain the liquid and reserve.
• For the fish: Coat a straight-sided saute pan with olive oil. Add the onions and fennel, season with salt, and cook over medium heat until the veggies start to soften, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes. Add the anise-flavored liqueur and white wine and reduce by half.
• Add the reserved fish stock and season with salt. Bring to a boil, reduce to a simmer, and simmer the broth for 12 to 15 minutes. Taste to make sure it is delicious.
• Meanwhile, coat a second saute pan with olive oil. Bring the pan to a high heat. Pat the cod dry with paper towels and season with salt. Add the cod to the screaming hot pan and cook the fish until it is golden and crisp on both sides and 3/4 of the way cook through. Remove the fish from the pan and reserve. Do the same with the shrimp and reserve. Add the potato rounds to the pan, season with salt, and brown on both sides. Remove the potatoes from the pan and reserve with the cod and shrimp.
• When the fish broth is ready, add the cod, shrimp, potatoes, and zucchini. Turn off the heat and cover, letting the fish gently cook through, 2 to 3 minutes.
• To serve, remove the cod and shrimp from the pan. Scoop the veggies out of the broth and divide them between 4 serving bowls. Lay a piece of cod on top of each of the veggies and arrange 2 shrimp next to the cod. Ladle the fish broth over each piece of cod. Drizzle with big fat finishing oil and top with fennel fronds.

Steps:

• Preheat oven to 375 degrees F.
• Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
• Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Sauté until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.

Steps:

• For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
• For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
• For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
• For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
• To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.

Steps:

• Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
• Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.