Black Sea Bass in Spring Vegetable Broth

Name: Black Sea Bass in Spring Vegetable Broth
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 small carrot, halved crosswise; 1 celery stalk, halved crosswise; 149 grams multicolored cherry tomatoes, halved; 6 servings Crusty bread, toasted, for serving; 1 teaspoon dijon mustard; 1 large pasteurized egg yolk, at room temperature; 454 grams fresh fava beans; 1 smalls fennel bulb (with fronds); 1 clove garlic; 6 servings Kosher salt; 1 Tbsp fresh lemon juice; 1 teaspoons grated lemon zest; 54 milliliters extra-virgin olive oil; 2 sprigs parsley, plus 1 tablespoon chopped leaves; 1 teaspoons peppercorns; 567 grams red-skinned potatoes, halved; 850 grams black sea bass fillets, pin bones removed; 6 smalls spring onions; 55 milliliters vegetable oil

Black Sea Bass in Spring Vegetable Broth might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 34g of protein, 23g of fat, and a total of 477 calories. This dairy free and pescatarian recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It will be a hit at your Spring event. This recipe from Foodnetwork requires peppercorns, sea bass fillets, celery stalk, and fennel bulb. Users who liked this recipe also liked Pan-Seared Sea Bass in Tomato Fennel Broth, French in a Flash: Chilean Sea Bass with Bouillabaisse Broth, and Sea Bass with Vegetable Melange.

Instructions

Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste.

Ingredients you will need

Garlic

Aioli

Ground Meat

Salt

Equipment you will use

Chefs Knife

Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use.

Ingredients you will need

Vegetable Oil

Lemon Juice

Lemon Zest

Olive Oil

Egg Yolk

Mustard

Aioli

Water

Equipment you will use

Whisk

Bowl

Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside).

Ingredients you will need

Spring Onions

Fennel

Broth

Equipment you will use

Sauce Pan

Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes.

Ingredients you will need

Peppercorns

Bay Leaves

Parsley

Carrot

Celery

Water

Equipment you will use

Sauce Pan

Remove the fava beans from their pods. Bring a small saucepan of water to a boil.

Ingredients you will need

Fava Beans

Water

Equipment you will use

Sauce Pan

Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside.

Ingredients you will need

Fava Beans

Beans

Water

Strain the vegetable broth into a wide pot.

Ingredients you will need

Vegetable Broth

Equipment you will use

Pot

Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes.

Ingredients you will need

Potato

Salt

Transfer the potatoes to a bowl with a slotted spoon.

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Potato

Equipment you will use

Slotted Spoon

Bowl

Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes.

Ingredients you will need

Spring Onions

Tomato

Broth

Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt.

Ingredients you will need

Fish

Salt

Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes.

Ingredients you will need

Fava Beans

Fennel

Fish

Equipment you will use

Pot

Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls.

Ingredients you will need

Fish Fillets

Vegetable

Potato

Broth

Equipment you will use

Bowl

Sprinkle with the chopped parsley and top each with a spoonful of aioli.

Ingredients you will need

Parsley

Aioli

Serve with bread and the remaining aioli.

Ingredients you will need

Aioli

Bread

Photograph by Christina Holmes

Equipment

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Seabass can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Viva Diva Moscato Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.