Photo: Cod and Shrimp in Fennel and White Wine Broth Recipe
Ingredients
Fish Stock:
- Extra-virgin olive oil
- 1 small onion, coarsely chopped
- 1 celery rib, coarsely chopped
- Top of 1 fennel bulb, fronds reserved, coarsely chopped
- Kosher salt
- 2 cloves garlic, smashed
- 1 pound cod bones, or other white fish bones
- Shells from 8 jumbo shrimp, bodies reserved, peeled and deveined
- 3/4 cup anise-flavored liqueur (recommended: Pernod)
- 2 bay leaves
- 1 fresh thyme bundle
- Extra-virgin olive oil
- 1 onion, julienned
- 1 small fennel bulb, julienned
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 1/2 cup anise-flavored liqueur (recommended: Pernod)
- 1/2 cup dry white wine
- 4 (5-ounce) cod fillets
- 3 fingerling potatoes, sliced into rounds
- 1 zucchini, julienned
- Big fat finishing oil
Directions
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.
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By bougher_12192625
whg, 88
on September 07, 2011
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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 !!!
By joycefran_3392939
Pac Pal, CA
on August 17, 2011
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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
By jennifer_1142304
Tacoma, WA
on August 10, 2011
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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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