Fisherman’s Catch Recipe

Prepare seafood

Pat the fish fillets, shrimp and scallops dry with paper towels. Cut the fish into 1½–2-inch pieces so they cook evenly. Place all seafood in a shallow bowl or dish.

Marinate seafood

In a small bowl combine 2 tbsp olive oil, 1 tbsp lemon juice, half the minced garlic (about 1½ cloves), 1 tbsp chopped parsley, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp pepper. Pour over the seafood, gently toss to coat, cover and refrigerate for 15–20 minutes while you prepare the base. Do not marinate longer than 30 minutes for delicate seafood.

Sauté aromatics

Heat 1 tbsp olive oil and 2 tbsp butter in a large heavy skillet over medium heat until butter foams. Add the diced shallot and sliced fennel (if using). Sauté, stirring, for 4–5 minutes until softened and translucent but not browned.

Deglaze and reduce

Add the remaining minced garlic and cook 30 seconds until fragrant. Pour in 1 cup dry white wine and bring to a simmer, scraping any fond from the pan. Let the wine reduce by about half, 3–4 minutes.

Add tomatoes and stock

Add the halved cherry tomatoes, 1 cup fish or vegetable stock, remaining 1 tbsp lemon juice, the remaining chopped parsley (2 tbsp), thyme, remaining smoked paprika (if any), and the capers if using. Bring to a gentle simmer and cook 3–4 minutes to allow flavors to meld.

Poach seafood

Nestle the marinated fish pieces, shrimp and scallops into the simmering broth in a single layer as much as possible. Cover skillet and poach gently for 4–6 minutes, or until fish is opaque and flakes easily, shrimp are pink and firm, and scallops are opaque and slightly springy. Cooking time depends on piece size; avoid overcooking.

Finish with butter

Remove the lid and swirl in the remaining 1 tbsp olive oil and 1 tbsp butter to enrich the broth, tasting and adjusting seasoning with additional salt and pepper if needed.

Spoon the seafood and broth into warmed shallow bowls, making sure each serving gets pieces of fish, shrimp and scallops plus tomatoes and fennel. Sprinkle with chopped dill if using, add lemon wedges on the side and a light drizzle of extra-virgin olive oil.

Serve immediately with crusty bread to soak up the broth, or alongside cooked rice or pasta. Leftovers can be refrigerated in an airtight container for up to 1 day; reheat gently to avoid overcooking the seafood.