Black Sea Bass in Spring Vegetable Broth
- For the Aioli:
- 1 clove garlic
- Kosher salt
- 1 teaspoon dijon mustard
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 large pasteurized egg yolk, at room temperature
- 1/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- For the broth and fish:
- 6 small spring onions
- 1/2 small fennel bulb (with fronds)
- 1 celery stalk, halved crosswise
- 1 small carrot, halved crosswise
- 2 sprigs parsley, plus 1 tablespoon chopped leaves
- 1 bay leaf
- 1/2 teaspoon peppercorns
- 1 pound fresh fava beans
- 1 1/4 pounds small red-skinned potatoes, halved
- Kosher salt
- 1 cup multicolored cherry tomatoes, halved
- 6 5 -to-6-ounce black sea bass fillets, pin bones removed
- Crusty bread, toasted, for serving
Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste. Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use.
Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside). Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes.
Remove the fava beans from their pods. Bring a small saucepan of water to a boil. Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside.
Strain the vegetable broth into a wide pot. Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes to a bowl with a slotted spoon. Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes.
Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt. Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes.
Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls. Sprinkle with the chopped parsley and top each with a spoonful of aioli. Serve with bread and the remaining aioli.
Photograph by Christina Holmes
More Recipes and Ideas:
Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers, Striped Bass Puttanesca with Seared Fingerling Potatoes, Wild Striped Bass en Papillote, Stuffed Pork Chops Recipes, Baked Chicken Recipes, Beef Wellington Recipes, Enchilada Recipes, Broccoli, Burrito Recipes
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