Bass in artichoke and tomato broth is a classic dish that combines delicate flavors of the sea with fresh vegetables and herbs. The mild, white flesh of the bass pairs perfectly with the savory broth, while the artichokes and tomatoes add a touch of sweetness and acidity. This dish is not only delicious, but also healthy and visually appealing, making it a great choice for a special occasion meal.
Check out the recipes below so you can choose the best recipe for yourself!
HALIBUT IN ARTICHOKE AND TOMATO BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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
Categories Fish Tomato Vegetable Roast Quick & Easy Dinner Lunch Healthy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
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.
ARTICHOKE TOMATO BISQUE
Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you'll be amazed at the compliments you receive. -Doty Emory, Jasper, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender., Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes. , In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.
Nutrition Facts : Calories 150 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots
HALIBUT IN ARTICHOKE & TOMATO BROTH
Halibut is amazing, but sometimes it just does not taste like anything and that is when you put this broth on it!!
Provided by GG 38966
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 427.2, Fat 18.3, SaturatedFat 2.6, Cholesterol 54.5, Sodium 638.6, Carbohydrate 19.4, Fiber 7.5, Sugar 3.3, Protein 42.2
SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES
Categories Fish Tomato Vegetable Bake Quick & Easy Basil Artichoke Spring Healthy Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.
HALIBUT IN ARTICHOKE AND TOMATO BROTH
Make and share this Halibut in Artichoke and Tomato Broth recipe from Food.com.
Provided by swirlycinnacakes
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 477.8, Fat 19.8, SaturatedFat 2.9, Cholesterol 70.3, Sodium 570.2, Carbohydrate 19.4, Fiber 5.9, Sugar 4.2, Protein 51.7
PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE
Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
- Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
- Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
- Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.
Tips:
- Use fresh fish. This will ensure that your dish has the best flavor and texture.
- Clean and gut the fish properly. This will remove any impurities and make sure that the fish cooks evenly.
- Don't overcook the fish. Bass is a delicate fish, so it's important to cook it just until it's opaque in the center.
- Use a flavorful broth. The broth is what will give your dish its flavor, so make sure to use a broth that you enjoy the taste of.
- Add vegetables to the broth. This will add flavor and nutrition to your dish.
- Serve the fish with a side of rice or vegetables. This will help to round out the meal and make it more satisfying.
Conclusion:
Bass in artichoke and tomato broth is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up any leftover fish. With its delicate flavor and healthy ingredients, this dish is sure to please everyone at the table.
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