Cod and Shrimp Brodetto with Saffron Tomato Broth

By Sprig Originals ✓ · cooked up in Sprig

A coastal Italian fisherman's stew: sweet fennel and onion melted in olive oil, saffron-scented tomato broth, and big pieces of cod and shrimp poached right in the pot. A raw lemon-parsley gremolata stirred in at the table wakes the whole bowl up. Naturally grain-free and dairy-free, thickened only by long-simmered vegetables, and on the table in under an hour.

Ingredients

• 4 tbsp extra-virgin olive oil
• 1 large fennel bulb, cored and thinly sliced (fronds reserved)
• 1 medium yellow onion, thinly sliced
• 1 medium carrot, finely diced
• 5 cloves garlic, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 2 tbsp tomato paste
• 1 large pinch saffron threads (about 1/4 tsp), crumbled
• 3/4 cup dry white wine
• 1 28-oz can whole peeled tomatoes, crushed by hand with their juice
• 2 cups seafood stock or bottled clam juice
• 2 strips orange zest, removed with a peeler
• 1 bay leaf
• 1/2 tsp dried oregano

• 1 1/4 lb skinless cod fillet, cut into 2-inch pieces
• 3/4 lb large shrimp, peeled and deveined
• 1/2 tsp kosher salt, for seasoning the seafood
• 1/4 tsp freshly ground black pepper

• 3/4 cup flat-leaf parsley leaves, finely chopped
• 2 tsp finely grated lemon zest
• 1 clove garlic, grated
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 pinch kosher salt

Instructions

1. Pat the cod and shrimp dry, season all over with the 1/2 tsp salt and the black pepper, and refrigerate on a plate while you build the broth.
2. Heat the 4 tbsp olive oil in a wide 5- to 6-quart Dutch oven over medium heat. Add the sliced fennel, onion, carrot, garlic, 1 tsp kosher salt, and red pepper flakes. Cook, stirring often, for 12 to 14 minutes, until the vegetables are very soft and the onion is translucent with no browning — lower the heat if they start to color.
3. Push the vegetables to one side, add the tomato paste to the bare spot, and fry it for 60 to 90 seconds until it darkens to brick red. Add the crumbled saffron and stir everything together for 30 seconds.
4. Pour in the white wine, raise the heat to medium-high, and simmer 3 to 4 minutes, scraping the bottom, until the liquid has reduced by about half and no longer smells sharp.
5. Add the hand-crushed tomatoes and their juice, the seafood stock, orange zest strips, bay leaf, and oregano. Bring to a boil, then reduce to a steady low simmer and cook uncovered for 18 to 20 minutes, stirring occasionally, until the broth tastes rounded and has thickened slightly. Fish out the bay leaf and orange zest.
6. While the broth simmers, make the gremolata: stir the parsley, lemon zest, grated garlic, 3 tbsp olive oil, lemon juice, and a pinch of salt together in a small bowl. Set aside at room temperature.
7. Taste the broth and adjust salt. Lower the heat so the surface barely trembles (about 180-190°F). Nestle the cod pieces into the broth in a single layer, cover, and poach for 4 minutes without stirring.
8. Tuck the shrimp in around the fish, cover again, and cook 3 to 4 minutes more, until the shrimp are opaque and curled and the cod flakes easily at the thickest point (145°F). Turn off the heat and let the pot sit 2 minutes.
9. Ladle into wide bowls, spooning broth over the seafood. Top each bowl with a heaping spoonful of gremolata, scatter with chopped reserved fennel fronds, and finish with a thread of olive oil.

Chef's tips

Nutrition (per serving, estimated)

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