cateory: courses
Bass in a Fennel Broth
Reviews: 198
Ingredients:
-
Here, you cook the bass in an aromatic onion
broth but serve it in a much more delicate fennel
broth.
- 8 cups (2 quarts) vegetable broth
- 4 fennel bulbs, trimmed, with the small feathery fronds minced and reserved
- 3 cups water
- 1⁄4 cup dry white wine or dry vermouth
- 1 large onion, quartered
- 1 celery rib, cut into chunks
- 10 black peppercorns
- 4 parsley sprigs
- Six 4- to 6-ounce skin-on black, striped, spotted, or sea bass fi llets (see Note)
- 1⁄2 teaspoon kosher or sea salt, or to taste
How to make
Bass in a Fennel Broth
Bass in a Fennel Broth
- Pour the broth into a large saucepan and set it over high heat. Thinly slice the fennel and add it to the broth once it comes to a boil. Cover tightly, reduce the heat to very low, and simmer very slowly for 1 hour. Strain over a large bowl, then pour back into the large saucepan. Set aside, covered, off the heat. Discard the sliced fennel.
- Combine the water, wine or vermouth, onion, celery, peppercorns, parsley, and salt in a medium saucepan set over high heat. Bring the mixture to a boil, cover, reduce the heat to low, and simmer very slowly for 30 minutes.
- Strain the onion mixture through a fi ne-mesh sieve and into a large sauté pan or high-sided skillet; set over medium-high heat and bring to a simmer. Also place the fennel infusion in its saucepan over medium-low heat.
- Score the skin on the bass fi llets in three or four places with a sharp knife. Slip them into the strained onion broth, cover, and poach until the fi llets are opaque and can be fl aked at their thinnest part with a fork, about 5 minutes.
- Gently transfer the fi llets to four large soup bowls. Ladle the hot fennel broth over them. Sprinkle a few feathery fennel fronds over each bowl and garnish with salt.
Comments for
Bass in a Fennel Broth
Bass in a Fennel Broth
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