Blackened Redfish - Country Roads Magazine

Ingredients

• 1/2 lb. large shrimp, peeled and deveined, shells reserved
• 1 + 1/2 tbsp. olive oil
• 1 cup onions, medium dice
• 1 cup leeks, chopped (white and light green parts)
• 1 + 1/2 tsp. garlic, chopped
• 3 tbsp. smoky tomato paste
• 1/8 cup all-purpose flour
• 1/8 cup dry sherry
• 1/8 cup Cognac or brandy
• 2 cups seafood stock
• 1 cup half-and-half
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• pinch cayenne pepper
• 4–6 redfish fillets (7–9 oz.)
• 4–6 tsp. blackening spice
• 2 tbsp. unsalted butter
• 2 ears of corn
• 1 + 1/2 bulbs fennel, cut into 1/2 inch wedges
• 2 leeks (white parts only), cut into 3/8 inch rings
• 1 stick of butter