Shrimp, Cod, and Fennel Soup with Tomatoes
Poaching shrimp and cod in wine-and-garlic-spiked fish stock elevates their flavor but keeps calories minimal. If you can't find fish stock at your grocery store, ask your fishmonger.
- Total Time:
- Servings: 4
- Yield: Makes 7 cups
Source: Martha Stewart Living, October 2011
- 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
- Coarse salt
- 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 through, about 3 minutes. Divide soup among 4 bowls, and drizzle with remaining tablespoon oil. Garnish with reserved fennel fronds. Serve immediately.