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moroccan bass in tomato vegetable broth

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 pounds Onions

  2. pounds Leeks, white only

  3. 2 ounces Shallots

  4. pounds Celeriac

  5. pounds Carrots

  6. 2 ounces Parsnips

  7. 1 1/2 pounds Tomatoes, seeded and chopped fine

  8. 2 Cloves garlic, halved

  9. 1 Stalk lemongrass

  10. 8 Sprigs Italian parsley

  11. 1 Fresh bay leaf

  12. 3 Sprigs fresh thyme

  13. 4 White peppercorns

  14. tablespoon Coriander seeds

  15. tablespoon Fennel seeds

  16. 1 Star anise

  17. 1 teaspoon Sea salt

  18. ounce Coriander seed

  19. ounce Anise seed

  20. ounce Raw fennel seed

  21. ounce Roasted fennel seed

  22. ounce Mustard seed

  23. ounce Cardamom seed

  24. ounce Cumin seed

  25. ounce Ginger powder

  26. ounce Stick cinnamon

  27. ounce White peppercorns

  28. ounce Black peppercorns

  29. 1 Bay leaf

  30. teaspoon Whole mace (or powdered)

  31. 1 pounds Fillet of wild sea bass, skin on, NOTE: can substitute other fish

  32. teaspoon Spice mix as it is not too delicate

  33. tablespoon Sea salt

  34. cup Chopped cilantro

  35. teaspoon Lemon zest finely chopped

  36. teaspoon Orange zest finely chopped

  37. 1 1/2 cup Thinsliced and blanched vegetables (zucchini, squash, baby carrots, young turnips, haricot verts, spinach, tomatoes)

  38. pinch Of cayenne

  39. Equal portions of the following herbs, enough to make about 1/3 cup:

  40. Chiffonade of green and purple basil

  41. Tarragon, snipped off the stem

  42. Snipped chervil

  43. Chives, about 1 1/2inches long

  44. Herb tops for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. To make the SPICE BLEND, put all the spices in a coffee grinder and grind to a fine powder.

  3. 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.

  4. 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.

  5. Put the fish fillets in 4 heated, wide soup plates, ladle over some of the vegetables and herb broth, and garnish with herb tops.

  6. Yield: 4 servings Posted to Digest eat-lf.v096.n238 From: "Tina D. Bell" Date: Wed, 4 Dec 1996 19:04:25 -0800 (PST)

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