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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I used a mixture of two recipes and this is what I came up with I served this to company and it went over so well they wanted the recipe so I had to give them both and told her she would have to play with it as I added deleted and made changes to both. I loved the fact it cooked in the oven and the addition to Fennel which I have never cooked with. So here is my rendition I hope you enjoy it Ingredients:
3 celery ribs, sliced on a long angle |
1 fennel bulb, cored and then thinly sliced |
1 large onion, thinly sliced |
3 large garlic cloves, chopped |
1 teaspoon crushed red pepper flakes |
1/2 cup extra virgin olive oil, to coat veggies and fish see below |
1 cup flat leaf parsley, divided |
1 cup white wine |
2 (8 ounce) bottles clam juice |
3 lbs piece of fresh cod or 3 lbs halibut or 3 lbs any firm white fish, cut into large chunks about 2 inches in diameter |
6 jumbo sea scallops |
12 jumbo shrimp, peeled and deveined |
1 lb mussels (i added) (optional) |
28 ounces crushed canned tomatoes |
1 loaf crusty bread, cut or 1 loaf torn into large chunks we used sourdough bread |
Directions:
1. Combine the celery, fennel, onion, garlic, red pepper flakes, 1/2 cup of the whole flat-leaf parsley, some of the EVOO and a little salt and pepper in a large baking dish. Toss to coat veggies with the oil. Add the white wine and stock.
2. Season the halibut & scallops with salt and pepper, drizzle with remaining olive oil and nestle everything into the baking dish.
3. Top with the crushed/diced tomatoes then transfer to the oven and roast until the cod is cooked through, about 45-50 minutes. I added the shrimp and muscles after 40 minutes.
4. NOTE as the muscles where an extra that I added to this recipe my baking dish was not big enough I had to put the muscles into a separate shallow baking dish and I spooned some of the juice over them. So make sure you use a large baking dish,
5. Slice the bread into large chunks, as I have to watch my sodium intake I do not cook with salt so depending on your taste buds you may have to add salt.
6. Serve in Large bowls.
7. Note I had enough left over for lunch the next day so depending on how big your bowls are or how hungry your company is you may get more then 6 servings.
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