Rating: 3.44 stars
16 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

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.

Martha Stewart Living, October 2011

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Recipe Summary

prep:
30 mins
total:
40 mins
Servings:
4
Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

16 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
01/20/2013
Love the soup! Made it, make it again... Light, fresh and flavorful. I welcome suggestions on what to do if not serving the soup immediately... I am in that situation now, and will try holding off on adding the fish into the stockpot. But maybe it doesn't matter - you can cook it, fish and all, and just reheat to serve?