CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield Four servings
Number Of Ingredients 12
Steps:
- Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
- Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
- Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 7 grams
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Malachi Jarrett
[email protected]I wouldn't recommend this recipe. The flavors just didn't come together for me.
Afner Tepayotl
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it didn't wow me either.
Zohaib Bhai
[email protected]I found the broth to be a bit too salty. I'll try using less salt next time.
Yeamin Islam
[email protected]The fish was a little overcooked for my taste, but the broth was still delicious. I'll try cooking the fish for a shorter time next time.
Patty Sorrell
[email protected]I'm not a huge fan of fennel, but it worked really well in this dish. I'll definitely be making this again.
Jr Shiva Shrestha
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Ndubuisi Onuoha
[email protected]I added some chopped clams to the broth and it gave it an extra depth of flavor. Highly recommend!
Md hafijur Rahman
[email protected]I substituted tilapia for the Chilean sea bass and it turned out great! This recipe is very versatile.
George Robertson
[email protected]This recipe is easy to follow and the results are amazing. I'm so glad I tried it.
Boom City Studio
[email protected]I love the way the fennel adds a subtle sweetness to the dish. It's a perfect complement to the fish.
Freya Leather
[email protected]The broth is the star of this dish. It's so flavorful and delicious. I could drink it by itself!
Mike Couples
[email protected]This dish is so elegant and impressive. It's perfect for a special occasion dinner.
De pidgeon Hub
[email protected]I'm not usually a fan of fish, but this dish changed my mind. The Chilean sea bass was cooked to perfection and the broth was so tasty. I would highly recommend this recipe to anyone.
Hanad Cabdirisaaq
[email protected]This recipe is a keeper! The combination of flavors is incredible. I will definitely be making this again and again.
Sophy Zawadi
[email protected]I followed the recipe exactly and the results were stunning. The fish was flaky and tender, and the broth was rich and flavorful. My family raved about this dish!
habdel ghanir
[email protected]This Chilean sea bass dish was an absolute delight! The flavors of the tomato, fennel, and broth came together perfectly, creating a light and flavorful dish that was simply divine.