French in a Flash: Chilean Sea Bass with Bouillabaisse Broth

Name: French in a Flash: Chilean Sea Bass with Bouillabaisse Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 day-old baguette, sliced 1/4-inch thick; 1 bay leaf; 411 grams can petite diced tomatoes, drained; 1 fennel bulb, thinly sliced, with fronds reserved for garnish; 591 milliliters fish stock; 2 cloves garlic; 1 Zest and juice lemon; 237 milliliters mayonnaise; 12 mussels; 1 Tbsp olive oil, plus more for sautéing the fish; 1 small onion, thinly sliced; 5 filets roasted red pepper from a jar; 1 teaspoon saffron; 4 servings Salt and pepper; 113 grams fillets Chilean sea bass; 12 rock shrimps, peeled and deveined; 118 milliliters white wine

French in a Flash: Chilean Sea Bass with Bouillabaisse Broth might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 676 calories, 21g of protein, and 49g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have fish stock, mayonnaise, juice of lemon, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Heat 1 tablespoon of olive oil over medium-low heat in a heavy-bottomed, wide pot with sides high enough to contain 3 cups of liquid—I use my risotto pan. When the oil is warm, add the sliced onion and fennel to the pot, and season with salt and pepper. Allow the vegetables to sweat for 2 minutes, and then add in the sliced garlic. Cook the vegetables for another 3 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Fennel

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Pot

Next, add in the can of drained petite diced tomatoes and the white wine. Raise the heat to high, and allow the wine to reduce slightly for about 2 minutes.

Ingredients you will need

Petite Tomatoes

White Wine

Wine

Add the fish stock to the pot, and add in the saffron and the bay leaf. When the stock comes to a boil, reduce the heat to low, and allow the stock to simmer uncovered for 10 minutes. It is this part of the process from which "bouillabaisse" gets its name: the first part of the word means "to boil," and the second, "to lower." The saffron will bloom in the simmering liquid, and will steep like tea in the stock, causing it to turn its trademark marigold color. Season again lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Bouillabaisse

Stock

Bay Leaves

Saffron

Tea

Equipment you will use

Pot

After 10 minutes have passed, add in the rock shrimp and the mussels, and stir them around in the bouillabaisse broth. They should take no more than 3 minutes to cook; the shrimp will turn from grey to coral in color, and the mussels will open.

Ingredients you will need

Bouillabaisse

Shrimp

Mussels

Broth

While the stock is simmering, cook the sea bass. Begin by seasoning the sea bass well with salt and pepper on both sides. Then cover the bottom of a large nonstick sauté pan with olive oil—a typical pan will require about 2 tablespoons.

Ingredients you will need

Salt And Pepper

Olive Oil

Seasoning

Seabass

Stock

Equipment you will use

Frying Pan

Heat the oil on medium-high heat, and when the oil starts to shimmer, add the four filets of fish. Cook for about 3-4 minutes per side, until golden.

Ingredients you will need

Fish

Cooking Oil

Rouille with Baguette Toasts: To toast the baguette, arrange the slices in a single layer on a baking sheet, and run into a 350-degree oven until dry and golden, about 10 minutes, but keep an eye on them!

Ingredients you will need

Baguette

Toast

Equipment you will use

Baking Sheet

Oven

For the rouille, combine the mayonnaise, garlic, lemon juice and zest, and roasted red pepper in a mini food processor, and season with salt and pepper. Blend until puréed and combined. Rouille, which translates to "rust," because of the color it traditionally takes on from saffron and peppers, can be served alongside the bouillabaisse with these little baguette toasts—perfect for dipping and shoveling in the broth.

Ingredients you will need

Roasted Red Peppers