Moroccan bass in tomato vegetable broth

Yield: 1 Servings

Measure 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

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)

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