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A 5 Star Seafood Delight
A 5 Star Seafood Delight

A 5 Star Seafood Delight

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Balsamic Drizzle
1 cup balsamic vinegar
2 tablespoons brown sugar
4 tablespoons EVOO (Extra Virgin Olive Oil) plus extra for drizzling, divided
2 medium red onions, thinly sliced
2 small bulbs fennel, fronds removed and discarded, bulb cored and thinly sliced
2 stalk s celery, thinly sliced on a bias
2 bay leaves
3 cloves garlic, 2 thinly sliced, 1 peeled and left whole, divided
Salt and ground black pepper
1/2 cup fish stock or clam juice
1/2 cup white wine
1 can (28-ounce) whole tomatoes
8 slices prosciutto
8 cod filets (about 4 ounces each), skin removed
1 loaf ciabatta, split in half lengthwise and cut into four chunks
2 tablespoons tarragon, chopped
2 tablespoons basil, chopped
2 tablespoons flat-leaf parsley, chopped
1 pound large shrimp, peeled and deveined, tails removed
1/4 cup balsamic drizzle (optional)
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Let's Make It
Balsamic Drizzle - Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes.
Preheat oven to 375ºF. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, fennel, celery, bay leaves and sliced garlic to the pan, and season with salt and pepper. Cook the veggies until tender, about 5 minutes. Add the fish stock (or clam juice) and white wine to the pan and cook until reduced, about 3 minutes. Add the tomatoes and bring to a bubble.
Meanwhile, place another large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Spread the 8 pieces of prosciutto out on the counter and place one cod filet on each piece. Season the fish filets with salt, pepper and a tiny drizzle of EVOO then roll the fish up in the prosciutto.
Place the wrapped filets into the hot pan seam side down and cook until golden brown, about 3 minutes per side. Transfer the fish to the oven until cooked through, about 5 minutes more.
At the same time that the fish goes into the oven, toss in the loaf of ciabatta to toast it. When the ciabatta comes out of the oven, rub the cut sides with the clove of garlic and drizzle them lightly with EVOO.
When the fish is just about done, drop the shrimp into the pot with the tomatoes and veggies, and simmer until the shrimp are pink, about 2 minutes. Remove pan from heat, discard the bay leaves and stir in the herbs.
To serve, lay a piece of toasted bread down into each bowl and top each with a couple of scoops of veggie stew. Lay two cod filets onto each plate and drizzle with some of the balsamic drizzle, if using.
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