The Recipes

Cod and Shrimp in Tomato Broth

I love seafood stew, and this one is no exception.  You can serve this as is, or accompany it with some crusty bread or pasta.  The only reason I didn't toast up some bread was because... I didn't have any.

Cod and Shrimp in Tomato Broth


- 1/2 bulb fennel, thinly sliced (reserve some of the fronds)
- 1/4 small yellow onion, thinly sliced
- 1 small rib celery, sliced
- 1/2 fresno chile, sliced (removed seeds and ribs if you wish, or substitute crushed red pepper)
- 1 clove garlic
- 1 6 oz. cod fillet
- 3-4 shrimp, peeled and de-veined (reserve the shells to make fish stock!)
- 1/4 of a 14.5-oz. can of white beans, drained and rinsed
- 1-2 c. seafood, chicken, or vegetable stock
- 1/4 of a 28-oz. can of crushed tomatoes
- splash of dry white wine
- salt
- pepper
- olive oil
- 2 lemon wedges for garnish

In a pot, heat 1 T. of olive oil.  Add the fennel, onion, celery, and fresno chile peppers.  Season with salt and let them soften over medium heat for 7-8 minutes.  Add the garlic and cook another minute.  Add in the wine and let it cook down until almost gone.  Add in the tomatoes and 1 c. of the stock, season again with salt, and
let it simmer for at least 20 minutes.

In a large skillet (preferable with high sides, but make do!), heat another T. of olive oil.  Season the cod with salt and pepper and add it to the hot oil.  Let it brown over medium heat for about two minutes per side.  Remove it and set aside.  Pour in the tomato sauce.  Add the beans and stir.  Nestle the shrimp into the sauce.  As it starts to simmer, add back in the cod.  Turn the shrimp once they turn pink and start to curl - about 2-3 minutes.

When you plate, spoon the vegetables and beans into the bottom of a shallow bowl.  Top with the cod and arrange the shrimp around the cod.  Garnish with the fennel fronds and a few lemon wedges.