Poached Oysters In Fennel Saffron Soup Food

SEAFOOD IN FENNEL BROTH

Seafood in Fennel Broth image

An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 small fennel bulb, chopped (1 1/2 cups), plus 1/3 cup fronds for serving (optional)
2 shallots, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
Kosher salt
1 1/2 teaspoons smoked sweet paprika
1 1/2 teaspoons cumin seeds, crushed
1 1/2 teaspoons coriander seeds, crushed
1/2 cup dry vermouth
1/2 cup clam stock, such as Bar Harbor
24 small clams, such as littleneck and Manila
3/4 pound striped-bass fillet, cut into approximately 1 1/2-by-2-inch strips
1 pound large head-on shrimp, or 3/4 pound large headless shrimp
1 can (15 ounces) white beans, such as cannellini, drained and rinsed
3 tablespoons fresh lemon juice
Parsley leaves, for serving

Steps:

Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.

SEAFOOD IN SAFFRON BROTH

Seafood in Saffron Broth image

Categories Soup/Stew Fish Quick & Easy Dinner Mussel Saffron Summer Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 13

Ingredients

1/2 fennel bulb (sometimes called anise)
1 small onion
1 large plum tomato
1 large garlic clove
1/2 pound mussels (preferably cultivated)
1/4 pound large shrimp (about 7)
a 1/2-pound piece skinless scrod or halibut
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1 1/2 tablespoons olive oil
3 cups fish stock or low-salt chicken broth
Garnish: lemon wedges
Accompaniment: crusty bread

Steps:

Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

OIL-POACHED HALIBUT WITH TOMATOES AND FENNEL

Oil-Poached Halibut with Tomatoes and Fennel image

Provided by Shelley Wiseman

Categories Fish Tomato Vegetable Poach Dinner Seafood Halibut Fennel Fall Summer Anniversary Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 11

Ingredients

8 garlic cloves, smashed and peeled
3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices
1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved
1 teaspoon fennel seeds
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
3 (3- by 1-inch) strips orange zest
1 quart extra-virgin olive oil
1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick)
Equipment:
a 5- to 6-quart heavy pot (at least 4 inches deep)

Steps:

Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.

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