RECIPE

Braised White Fish and Shrimp with Crispy Capers

Recipe Created For

3.5 L Braiser

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

¼ cup (60 ml) olive oil
6 small shallots, peeled and halved lengthwise
2 tbsp (30 ml) capers, drained and patted dry
3 garlic cloves, peeled and thinly sliced
½ tsp (2.5 ml) red pepper flakes
1 lb (450 g) large shrimp, shelled with tails intact and deveined, patted dry
1 ¾ lb (790 g) cod or halibut without skin, cut into 4 to 6 pieces, patted dry
1 cup (250 ml) dry white wine
2 tbsp (30 ml) chopped chives
3 tbsp (45 ml) butter, diced
Zest of 1 lemon
2 tbsp (30 ml) lemon juice
Flat-leaf parsley leaves, to taste
Sliced crusty bread, for serving
Lemon wedges, for serving

EQUIPMENT

INGREDIENTS

¼ cup (60 ml) olive oil
6 small shallots, peeled and halved lengthwise
2 tbsp (30 ml) capers, drained and patted dry
3 garlic cloves, peeled and thinly sliced
½ tsp (2.5 ml) red pepper flakes
1 lb (450 g) large shrimp, shelled with tails intact and deveined, patted dry
1 ¾ lb (790 g) cod or halibut without skin, cut into 4 to 6 pieces, patted dry
1 cup (250 ml) dry white wine
2 tbsp (30 ml) chopped chives
3 tbsp (45 ml) butter, diced
Zest of 1 lemon
2 tbsp (30 ml) lemon juice
Flat-leaf parsley leaves, to taste
Sliced crusty bread, for serving
Lemon wedges, for serving

EQUIPMENT

In a 3.5 L Braiser over medium-high heat, warm 3 tbsp (45 ml) of the oil. Add the shallots and capers. Cook until golden, about 2 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is golden, about 1 to 2 minutes. Using a Revolution^® Slotted Spoon, remove the shallots, capers and garlic and set aside in a small bowl.

Season the shrimp with salt and pepper. Add the shrimp to the Braiser and cook for 1 to 2 minutes on each side or until curled up and pink. Add more oil as needed. Set the shrimp aside on a clean plate.

Season the fish with salt and pepper. Add the remaining 1 tbsp (15 ml) of oil to the Braiser. Using a Revolution^® Slotted Turner, lower the fish into the Braiser and cook until nicely browned on the first side, about 3 minutes. Gently flip over and cook for 1 minute. Add the wine and chives. Cover the Braiser and cook over medium heat for 2 to 4 minutes or until the fish is just cooked through. Carefully set the fish aside on a clean plate.

Add the butter, lemon zest and juice to the Braiser and whisk until the butter has melted. Adjust the seasoning. Remove from the heat. Return the fish and shrimp to the Braiser. Top with the caper mixture and sprinkle with parsley leaves. Serve at the centre of the table with crusty bread and lemon wedges.