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Black Sea Bass with Fennel Confit and Tomato, Saffron and Basil Broth

by Ed Murray Jr.


Serves 4

Ingredients:

For fennel confit:

1 bulb fennel, chopped
3 cups olive oil
Pinch red pepper flakes
Pinch star anise

Preparation:

Simmer all ingredients for 30 minutes. Strain out oil. Will keep, covered, in refrigerator for 2 weeks.

For tomato, saffron and basil broth:

Ingredients:

5 large tomatoes, peeled, seeded and diced
1 teaspoon saffron
1/8 cup basil, chopped (don’t over-chop basil or it will bruise)
1 onion, chopped
4 tablespoons olive oil
1 cup shrimp or chicken stock

Preparation:

Sauté tomato, saffron, basil and onion in olive oil. Add stock; simmer 30 minutes. Strain and reserve liquid.

For sea bass:

Ingredients:

4 6-8 ounce sea bass fillets, or any firm white fish, S.C.ales off and skin on
Olive oil for sautéing

Preparation:

Sauté fish in pan, skin side down, for 2 to 3 minutes. Turn over and put in oven-proof dish. Finish cooking fish in 450-degree oven for 5 to 10 minutes. To plate, divide fennel confit on 4 plates. Top with fish and drizzle broth over.

Ed Murray Jr. uses classic European cooking methods to create sensational Coastal Carolina cuisine. His entire menu is on the Web at www.parsonstable.com.


 



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