Reviews (1) Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 1 Martha Stewart Member 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?
Back to Shrimp, Cod, and Fennel Soup with Tomatoes All Reviews for Shrimp, Cod, and Fennel Soup with Tomatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shrimp, Cod, and Fennel Soup with Tomatoes Recipe Summary prep: 30 mins total: 40 mins Servings: 4 Yield: Makes 7 cups
Ingredients Ingredient Checklist 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)
Gallery Shrimp, Cod, and Fennel Soup with Tomatoes
Recipe Summary prep: 30 mins total: 40 mins Servings: 4 Yield: Makes 7 cups
Gallery
Shrimp, Cod, and Fennel Soup with Tomatoes
Shrimp, Cod, and Fennel Soup with Tomatoes
Shrimp, Cod, and Fennel Soup with Tomatoes
Recipe Summary prep: 30 mins total: 40 mins Servings: 4 Yield: Makes 7 cups
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 4 Yield: Makes 7 cups
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 4
Yield: Makes 7 cups
4
Makes 7 cups
Ingredients
Ingredients
- 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)
Directions
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.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 1
Martha Stewart Member 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?
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 3 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 1
16 Ratings 5 star values: 3 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 1
16 Ratings 5 star values: 3 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 1
5 star values: 3 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 1
Martha Stewart Member 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?Martha Stewart Member
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?
Rating: Unrated
All Reviews for Shrimp, Cod, and Fennel Soup with Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp, Cod, and Fennel Soup with Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
