Steamed Black Bass With Saffron Artichoke Broth Recipes

HALIBUT IN ARTICHOKE AND TOMATO BROTH

Steps:

• Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
• In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
• Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

BASS IN ARTICHOKE AND TOMATO BROTH

Steps:

• Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
• Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
• Meanwhile, stir together zest and remaining 2 tablespoons oil.
• Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.

STEAMED BLACK BASS WITH GINGER AND SCALLIONS

Steps:

• Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
• Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
• Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
• Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
• Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.

COD AND ARTICHOKES IN SAFFRON BROTH

Steps:

• Preheat oven to 450 degrees.
• Place the potatoes in a saucepan, cover with cold water, season with salt and bring to a boil. Cook until just tender, about 15 minutes. Drain the potatoes when they are done.
• While the potatoes are cooking heat one tablespoon of the oil in a heavy skillet. Add the onion and saute over medium-low heat until tender. Stir in the garlic and rosemary. Stir in the fish stock, bring to a simmer and add the saffron, lemon juice and salt and pepper to taste. Simmer five minutes longer, then remove from heat.
• Transfer the mixture from the skillet to a baking dish that will go to the table and hold the cod comfortably, with a bit of room to spare. Place the cod in the baking dish, baste with the saffron broth, then surround with the artichoke hearts and potatoes.
• Cover with foil, place in the oven and bake until the cod is just cooked through, about 15 minutes. It should be opaque in the center but not start to crack apart. Remove the foil. Baste the cod and vegetables with the broth, drizzle the cod with the remaining tablespoon of olive oil, sprinkle with parsley and serve at once, directly from the baking dish, with saffron-aioli toasts on the side.

SEAFOOD IN SAFFRON BROTH

Steps:

• Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
• In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
• Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

STEAMED BLACK BASS WITH SICILIAN-STYLE PESTO

Steps:

• Preheat oven to 350 degrees.
• Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
• Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.
• Transfer fish to a plate and pour any juices left in baking dish into a small saucepan. Place over low heat and add pesto, whisk until well combined. Stir in basil, parsley, and celery leaves; if mixture seems too thick, add a little hot water to adjust consistency.
• Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.

SEA BASS IN SAFFRON SAUCE (FROM JAVIER OTADUY'S RECIPE)

Steps:

• Melt 1 stick of butter with the wine and broth or clam juice in saucepan. Add the fillets and poach gently, about 10 minutes. Remove to platter and keep warm.
• Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish. Heat, stirring frequently, until the sauce becomes smooth. Do not allow to boil. Add saffron and season with salt and pepper to taste.
• Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.

STEAMED SEA BASS WITH BLACK BEAN SAUCE

Steps:

• Place a rack in a wok or frypan with 1" water.
• Place fish in pyrex pie plate in a single layer.
• Spread black bean sauce over top and side of fish.
• Top with ginger and green onion.
• Drizzle oil over fish.
• Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
• Remove and garnish with cilantro.