Moroccan bass in tomato vegetable broth
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Onions |
| ¼ | pounds | Leeks, white only |
| 2 | ounces | Shallots |
| ¼ | pounds | Celeriac |
| ¼ | pounds | Carrots |
| 2 | ounces | Parsnips |
| 1½ | pounds | Tomatoes, seeded and chopped fine |
| 2 | Cloves garlic, halved | |
| 1 | Stalk lemongrass | |
| 8 | Sprigs Italian parsley | |
| 1 | Fresh bay leaf | |
| 3 | Sprigs fresh thyme | |
| 4 | White peppercorns | |
| ½ | tablespoon | Coriander seeds |
| ½ | tablespoon | Fennel seeds |
| 1 | Star anise | |
| 1 | teaspoon | Sea salt |
| ¾ | ounce | Coriander seed |
| ¼ | ounce | Anise seed |
| ¼ | ounce | Raw fennel seed |
| ¼ | ounce | Roasted fennel seed |
| ½ | ounce | Mustard seed |
| ¼ | ounce | Cardamom seed |
| ⅛ | ounce | Cumin seed |
| ⅜ | ounce | Ginger powder |
| ⅜ | ounce | Stick cinnamon |
| ¼ | ounce | White peppercorns |
| ¼ | ounce | Black peppercorns |
| 1 | Bay leaf | |
| ¼ | teaspoon | Whole mace (or powdered) |
| 1 | pounds | Fillet of wild sea bass, skin on, NOTE: can substitute other fish |
| ½ | teaspoon | Spice mix as it is not too delicate |
| ½ | tablespoon | Sea salt |
| ¼ | cup | Chopped cilantro |
| ¼ | teaspoon | Lemon zest finely chopped |
| ¼ | teaspoon | Orange zest finely chopped |
| 1½ | cup | Thinsliced and blanched vegetables (zucchini, squash, baby carrots, young turnips, haricot verts, spinach, tomatoes) |
| pinch | Of cayenne | |
| Equal portions of the following herbs, enough to make about 1/3 cup: | ||
| Chiffonade of green and purple basil | ||
| Tarragon, snipped off the stem | ||
| Snipped chervil | ||
| Chives, about 1 1/2inches long | ||
| Herb tops for garnish | ||
Directions
BROTH
SPICE MIX
BASS
TASTE SHOW #TS4902
(Adapted from a recipe by Daniel Orr, chef at La Grenouille in New York) To make the BROTH, peel and chop the onions, leeks, shallots, celeriac, carrots, parsnips, chopped tomatoes, and garlic. Put the vegetables in a pot with 3 quarts of water. Add the remaining broth ingredients and simmer the broth slowly for 1 hour, skimming when necessary and correcting the seasoning in the last 15 minutes. Then strain and cool the broth quickly.
To make the SPICE BLEND, put all the spices in a coffee grinder and grind to a fine powder.
To cook the BASS heat one cup of broth in a shallow pan. Cut the fillet into 4 portions. Season it with the blend of spices and the salt and cilantro. Place fillets in the broth and poach the bass, spooning the broth over the fish, until it is snowy white on the outside and just cooked and translucent in the middle, about 5 minutes.
Heat 3 cups of broth in another pot. Add the lemon zest, orange zest, thinly sliced and blanched vegetables, cayenne, and herbs. Season with salt and pepper.
Put the fish fillets in 4 heated, wide soup plates, ladle over some of the vegetables and herb broth, and garnish with herb tops.
Yield: 4 servings
Posted to Digest eat-lf.v096.n238 From: "Tina D. Bell" <tdbell@...> Date: Wed, 4 Dec 1996 19:04:25 -0800 (PST)