fish frydays — Les Petites Gourmettes

Ingredients

• 1 large celery root
• 1 cup whole milk or fat-free half-and-half
• 18 raw medium shrimp with peels and tails
• 3 cups water
• 1 cup dry white wine
• 1 onion, peeled and cut into quarters
• 1 lemon, thinly sliced
• 1 carrot, peeled and cut into coins
• 1 celery stalk, cut into 1/4-inch slices
• 3 garlic cloves, peeled and left whole
• Stalks and trimmings from 1 fennel bulb (optional)
• 1 teaspoon whole peppercorns
• 1 bay leaf
• 4 fresh thyme sprigs
• 1/4 teaspoon dried crushed red pepper flakes
• 1/4 teaspoon smoked paprika
• Salt
• Freshly ground white pepper
• 2 tablespoons unsalted butter, divided
• 6 skinless mahi-mahi fillets (each about 1 1/2 inches thick)
• 1/2 cup panko bread crumbs
• Reserved fennel fronds for garnish (optional)