Cod and Shrimp in Fennel and White Wine Broth

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If you follow the directions,taste as you go and serve a glass of white wine at dinner the whole experience is so amazing.We had a dinner party for 4 couples including us. One couple told me straight out that fish makes them GAG.Good thing I made it a surf and or turf dinner. LOL. They at least tried the fish and low and behold got seconds and are begging for the recipe now. My husband woke up the next day and the first thing out of his mouth was,"honey, that was truly the best fish I have ever eaton." Anne,this dish is past the fabulous stage. You ROCK !!!

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I made this last night and loved it. I had homemade lobster stock in the freezer, Don't bone your own fish- that is stupid, way too much trouble !If you don't want to make your own, buy it. It is a fairly quick and easy recipe if you have some fish stock already in the frig .I sauteed fennel, leeks , celery and onion / and shrimp shells / then added my stock , brought to a boil / then added 2/4 cup of Pernod- Nothing will substitute Pernod ! It was so delicious, I served a green salad and crusty bread/ that with a good white wine- What could be better ? Bon Appetite ! Joyce

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I simply left out the Pernod, and found it great anyway. I also did not bother to finish the dish with oil - did not sound good to me. (To the poster wondering what the finishing oil is, she means a "good" olive oil.

Next time I would not bother sauteeing the veg for the stock - I will just start with the veg, bones, and cold water in a pot. Additionally, searing the cod and shrimp could be skipped - it doesn't add much flavor, only color really. BUT - browning the potato rounds was definitely worth it and very classy! That's a real Iron Chef move I would have never thought of.

To the poster that struggled with cutting the fish, yes, it's not easy the first time, but Anne's advice was actually to get the butcher to cut your fillet and also just give you the bones. In my leftovers, the cod fell apart, but that was fine. It's really more of a fish soup that way.

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I love the lightness of this dish. I just made the stock with shrimp shells, so the stock was lighter in flavor and used Sambuca just a little less instead of the Pernod. I also added some fresh white corn which is in season. With some good crusty bread, broiled heirloom tomatoes and a glass of nice white wine it was a fabulous summer dinner.

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I pretty much spent my day grocery shopping at different stores to find the ingredients and cooking this recipe. My thoughts are it’s NOT worth it. I bought a whole tilapia fish and shrimp. Cutting up a whole fish is a really unappetizing thing that I will never do again. There were several steps to this recipe and it was confusing and time consuming. If someone else made this recipe for me I would say its pretty good, but after all the cutting of fish, and cooking I didn’t even want to eat it. My husband’s opinion of the meal was that it was pretty good; although not my best dinner. If I were to do it again I think I would just do it with some good store bought chicken stock as I discovered I am not a big fan of dished made with all fish stock. At least I have some left over homemade fish stock that I put in the freezer and can use in measured dozes in the future.

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This is NOT difficult. I had to substitute halibut for the cod but the recipe was easy to make. Fennel, celery, onion, garlic, Pernod, and water. I asked at the fish counter for some white fish bones and I got some nice halibut bones for about $2.00. You are basically making the stock, and then repeating the process(minus the bones for the main dish then combining it with the stock. It's not rocket science. Yes it takes a while, but well worth it. It's pretty close to cioppino broth but without the tomato base. It's light and delicious. I served it with some crusty bread, salad, and some sliced heirloom tomatoes. Great recipe and I have leftover stock in the freezer to use next time. The Pernod isn't cheap but there is no substitute. Sambuca or Anisette are both way too sweet.

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While I haven't made this as yet, we plan too. We will be using seafood stock from the box, subsitute sambuca instead of the pernod (much cheaper and you can buy the minature so you don't have it laying around the house. I make Ina's Lobster pot pies all the time with the sambuca. We will be using Pacific Cod in this as I think it works best with a fat fish piece instead of a thin piece. The rest of the indegridents are not difficult to find. Wish us well and I will post again after.

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Disaster! And I love you, Anne! I will try this recipe one more time just to doublecheck what I might have done wrong. But Pernod ain't cheap! BTW, what is "big, fat finishing oil" exactly? I think that you mentioned that it was an olive oil, but what kind or quality? Sorry if I missed you explaining that! If I strike out again next time I'm a gonna just buy me some stock in a box! Stay tuned.