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Prep Time:1 hrAdditional Time:1 hr 30 minsTotal Time:2 hrs 30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:1 hr 30 minsTotal Time:2 hrs 30 minsServings:4Yield:4 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundunpeeled, head-on raw shrimp4tablespoonscanola oil, divided⅓cupchopped onion3clovesgarlic, smashed1cupchopped fennel½cupchopped carrot½cupchopped celery⅓cuptomato paste1/2 cup Pernod or other pastis, plus 2 tablespoons, divided8cupswater1bay leaf2sprigsfresh thyme1teaspooncrushed red pepper1teaspoonwhole peppercorns¾teaspoonkosher salt, divided1mediumyellow squash, diced1mediummedium zucchini, diced15cherry tomatoes, halved2tablespoonsbutter, divided1teaspoonground pepper4(5 ounce)skin-on black bass or cod filletsChopped fennel fronds, fresh tarragon, lemon zest & fennel pollen for garnish
Cook Mode(Keep screen awake)
Ingredients
1poundunpeeled, head-on raw shrimp
4tablespoonscanola oil, divided
⅓cupchopped onion
3clovesgarlic, smashed
1cupchopped fennel
½cupchopped carrot
½cupchopped celery
⅓cuptomato paste
1/2 cup Pernod or other pastis, plus 2 tablespoons, divided
8cupswater
1bay leaf
2sprigsfresh thyme
1teaspooncrushed red pepper
1teaspoonwhole peppercorns
¾teaspoonkosher salt, divided
1mediumyellow squash, diced
1mediummedium zucchini, diced
15cherry tomatoes, halved
2tablespoonsbutter, divided
1teaspoonground pepper
4(5 ounce)skin-on black bass or cod fillets
Chopped fennel fronds, fresh tarragon, lemon zest & fennel pollen for garnish
Directions
Twist heads off shrimp and place the heads in the prepared pan. Pull off and discard legs. Peel and devein the shrimp; set the shrimp aside in the refrigerator and add the shells to the pan. Roast the heads and shells until pink and crispy, about 15 minutes.
Meanwhile, heat 1 1/2 tablespoons oil in a large pot over medium-low heat. Add onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add fennel, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Add tomato paste and cook, stirring, until fragrant, about 1 minute. Add 1/2 cup Pernod (or other pastis) and cook, stirring, until the liquid has evaporated, about 1 minute.
Add water, bay leaf, thyme, crushed red pepper, peppercorns, the roasted heads and shells and the reserved shrimp. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until reduced to 6 cups, 1 to 1 1/2 hours.
Discard the bay leaf. Transfer the mixture to a blender in batches and blend until smooth (be careful when blending hot liquids). Pour through a fine-mesh sieve into a large saucepan, pressing on the solids to get as much liquid as possible. (You should have about 4 cups of cioppino jus.) Season with 1/2 teaspoon salt. Cover to keep warm.
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add squash and zucchini and cook, stirring occasionally, until starting to brown, 10 to 12 minutes. Stir in tomatoes, then the remaining 2 tablespoons Pernod (or other pastis), scraping up any browned bits. Stir in 1 tablespoon butter and pepper. Cover to keep warm.
Pat fish dry with paper towels and sprinkle with the remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish, skin-side down. Cook, pressing gently with a spatula, until the skin is crispy, about 5 minutes. Turn the fish and add the remaining 1 tablespoon butter. Cook, basting with the butter, until the fish is just cooked through, 3 to 5 minutes more.
Divide the vegetables among 4 shallow bowls and top each with a piece of fish. Pour 1/4 cup cioppino jus around the vegetables. (Reserve the remaining jus for another use.) Garnish with fennel fronds, tarragon, lemon zest and fennel pollen, if desired.
Tips
To make ahead: Refrigerate jus (Steps 1-5) for up to 1 day or freeze for up to 1 month.
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)383Calories18gFat15gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
