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Black Sea Bass with Fennel Confit and Tomato, Saffron and Basil Broth (recipes)


Serves 4



Ingredients:



For fennel confit:



1 bulb fennel, chopped

3 cups olive oil

Pinch red pepper flakes

Pinch star anise



Preparation:



Simmer all ingredients for 30 minutes. Strain out oil. Will keep, covered, in refrigerator for 2 weeks.



For tomato, saffron and basil broth:



Ingredients:



5 large tomatoes, peeled, seeded and diced

1 teaspoon saffron

1/8 cup basil, chopped (don’t over-chop basil or it will bruise)

1 onion, chopped

4 tablespoons olive oil

1 cup shrimp or chicken stock



Preparation:



Sauté tomato, saffron, basil and onion in olive oil. Add stock; simmer 30 minutes. Strain and reserve liquid.



For sea bass:



Ingredients:



4 6-8 ounce sea bass fillets, or any firm white fish, S.C.ales off and skin on

Olive oil for sautéing



Preparation:



Sauté fish in pan, skin side down, for 2 to 3 minutes. Turn over and put in oven-proof dish. Finish cooking fish in 450-degree oven for 5 to 10 minutes. To plate, divide fennel confit on 4 plates. Top with fish and drizzle broth over.