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Moroccan Bass In Tomato-Vegetable Broth

Cuisine: Moroccan
Serves: 4 people

Recipe Ingredients

1/4 lb 113g / 4ozOnions
1/4 lb 113g / 4ozLeeks white only
2 oz 56gShallots
1/4 lb 113g / 4ozCeleriac
1/4 lb 113g / 4ozCarrots
2 oz 56gParsnips
1 1/2 lbs 681g / 24ozTomatoes - 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 7.5mlCoriander seeds
1/2 tablespoon 7.5mlFennel seeds
1   Star anise
1 teaspoon 5mlSea salt
  Spice Mix
3/4 oz 21gCoriander seed
1/4 oz 7.1gAnise seed
1/4 oz 7.1gRaw fennel seed
1/4 oz 7.1gRoasted fennel seed
1/2 oz 14gMustard seed
1/4 oz 7.1gCardamom seed
1/8 oz 3.6gCumin seed
3/8 oz 10gGinger powder
1   Cinnamon
1/4 oz 7.1gWhite peppercorns
1/4 oz 7.1gBlack peppercorns
1   Bay leaf
1/4 teaspoon 1.3mlWhole mace - (or powdered)
1 lb 454g / 16ozFillet of wild sea bass - skin on
1/2 teaspoon 2.5mlSpice mix
1/2 tablespoon 7.5mlSea salt
1/4 cup 4g / 0.1ozChopped cilantro
1/4 teaspoon 1.3mlLemon zest - finely chopped
1/4 teaspoon 1.3mlOrange zest - finely chopped
1 1/2 cups 93g / 3.3ozThin 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

Recipe Instructions

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



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