This recipe is guaranteed to warm you up during the coming chilly, fall days and nights. It's easy to make, and it tastes absolutely delicious! Try it.
Shrimp, Cod and Fennel Soup with Tomatoes
Tip: Poaching shrimp and cod in wine-and-garlic-spiked fish stock elevates their flavor but keeps calories minimal. If you can't find the fish stock at your grocery store, ask your fishmonger.
2 medium vine-ripened tomatoes
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 small fennel bulb, quartered lengthwise, cored, thinly sliced crosswise,
fronds reserved for garnish
Freshly ground white pepper
1 cup dry white wine
4 cups fish stock
12 ounces skinless cod fillets, cut into 1 1/2 inch pieces
12 ounces medium shrimp, peeled and deveined (tails left intact)
- 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 enough, about 3 minutes. Divide soup among 4 bowls, and drizzle with remaining tablespoon oil. Garnish with reserved fennel fronds. Serve immediately.
Serves 4. Takes 30 minutes to prepare.