Shrimp, cod, and fennel soup with tomatoes from Martha Stewart Living Magazine, October 2011 (page 172)

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Notes about this recipe

  • Laura on March 25, 2019

    Made this for lunch today to use up some cod and, frankly, it was nothing special. The first few sips of just the broth were tasty, but the soup as a whole was underwhelming. Since it's made with tomatoes, it might improve with a little time, hard to say. I made a couple of changes: instead of fresh tomatoes, I used a can of diced tomatoes. In order to make it easier to eat, I removed the shrimp tails and cut the shrimp in half. I won't be making it again.

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