Moroccan Bass In Tomato-Vegetable Broth Recipe - Cooking Index
Moroccan Bass In Tomato-Vegetable Broth Recipe - Cooking Index
| Broth | ||
| 1/4 lb | 113g / 4oz | Onions |
| 1/4 lb | 113g / 4oz | Leeks white only |
| 2 oz | 56g | Shallots |
| 1/4 lb | 113g / 4oz | Celeriac |
| 1/4 lb | 113g / 4oz | Carrots |
| 2 oz | 56g | Parsnips |
| 1 1/2 lbs | 681g / 24oz | Tomatoes - seeded and chopped |
| 2 | Garlic - halved | |
| 1 | Lemongrass | |
| 8 sections | Italian parsley | |
| 1 | Fresh bay leaf | |
| 3 sections | Fresh thyme | |
| 4 | White peppercorns | |
| 1/2 tablespoon | 7.5ml | Coriander seeds |
| 1/2 tablespoon | 7.5ml | Fennel seeds |
| 1 | Star anise | |
| 1 teaspoon | 5ml | Sea salt |
| Spice Mix | ||
| 3/4 oz | 21g | Coriander seed |
| 1/4 oz | 7.1g | Anise seed |
| 1/4 oz | 7.1g | Raw fennel seed |
| 1/4 oz | 7.1g | Roasted fennel seed |
| 1/2 oz | 14g | Mustard seed |
| 1/4 oz | 7.1g | Cardamom seed |
| 1/8 oz | 3.6g | Cumin seed |
| 3/8 oz | 10g | Ginger powder |
| 1 | Cinnamon | |
| 1/4 oz | 7.1g | White peppercorns |
| 1/4 oz | 7.1g | Black peppercorns |
| 1 | Bay leaf | |
| 1/4 teaspoon | 1.3ml | Whole mace - (or powdered) |
| Bass | ||
| 1 lb | 454g / 16oz | Fillet of wild sea bass - skin on |
| 1/2 teaspoon | 2.5ml | Spice mix |
| 1/2 tablespoon | 7.5ml | Sea salt |
| 1/4 cup | 4g / 0.1oz | Chopped cilantro |
| 1/4 teaspoon | 1.3ml | Lemon zest - finely chopped |
| 1/4 teaspoon | 1.3ml | Orange zest - finely chopped |
| 1 1/2 cups | 93g / 3.3oz | Thin sliced and blanched vegetables zucchini, squash, baby carrots, spinach, tomatoes |
| 1 | Cayenne | |
| Equal portions of the following herbs: tarragon snipped off the stem snipped chervil chives about 1 1/2 inches long | ||
| Herb tops for garnish |
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.
Suggested drink: Champagne Veuve Cliquot Brut, Reserve, 1988
Source:
TASTE SHOW #TS4902
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