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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S Cfit
[email protected]This dish was a bit too spicy for my taste. I think I would have preferred a milder broth. The sea bass was cooked well, but I found the overall dish to be a bit overpowering.
Joshim Ahmod
[email protected]I'm always looking for new ways to cook fish, and this recipe definitely caught my eye. The tomato fennel broth sounded so flavorful, and I was right! The fish was cooked perfectly and the broth was delicious. I served it with a side of rice and it w
Md Provath
[email protected]This was my first time cooking Chilean sea bass and it was a success! The fish was flaky and tender, and the tomato fennel broth was light and flavorful. I served it with a side of roasted potatoes and it was a delicious meal.
Julienne Antoine Green
[email protected]I followed the recipe exactly, but my dish didn't turn out as well as I had hoped. The broth was too thin and the fish was a bit overcooked. I think I might have simmered the broth for too long. I'll try again another time and see if I can get it rig
Ali Girl
[email protected]This dish was a bit bland for my taste. I think I would have preferred a more flavorful broth, or perhaps some additional herbs or spices. The sea bass was cooked well, but I found the overall dish to be a bit underwhelming.
Zahid Aslam
[email protected]I'm a big fan of Chilean sea bass, and this recipe did not disappoint! The fish was cooked perfectly and the tomato fennel broth was light and flavorful. I served it with a side of roasted vegetables and it was a delicious meal.
Fakkiha Rabbani
[email protected]This recipe was a bit too time-consuming for my liking. I had to simmer the broth for over an hour, and then I had to cook the fish separately. It was all worth it in the end, though. The dish was delicious and I would definitely make it again for a
Erin Swartz
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fennel. However, I'm glad I gave it a chance! The fennel flavor was actually very subtle and it complemented the sea bass perfectly. The broth was also very flavorful and I loved th
Jess Wooten
[email protected]This dish was a bit too spicy for my taste. I think I would have preferred a milder broth. The sea bass was cooked well, but I found the overall dish to be a bit overpowering.
Salman Playz
[email protected]I'm always looking for new ways to cook fish, and this recipe definitely caught my eye. The tomato fennel broth sounded so flavorful, and I was right! The fish was cooked perfectly and the broth was delicious. I served it with a side of rice and it w
Rahman Jamali
[email protected]This was my first time cooking Chilean sea bass and it was a success! The fish was flaky and tender, and the tomato fennel broth was light and flavorful. I served it with a side of roasted potatoes and it was a delicious meal.
Baba Mahamamud
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The tomato fennel broth was so flavorful that it made the fish taste delicious. I served it with a side of rice and it was a perfect meal.
AlEx ShaHin Xhowdhury
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit with my friends and family. The tomato fennel broth is so flavorful and the sea bass is always cooked perfectly. I usually serve it with a side of roasted vegetables or a s
JUSTIN Webb
[email protected]I followed the recipe exactly, but my dish didn't turn out as well as I had hoped. The broth was too thin and the fish was a bit overcooked. I think I might have simmered the broth for too long. I'll try again another time and see if I can get it rig
Stephen Zapp
[email protected]This dish was a bit bland for my taste. I think I would have preferred a more flavorful broth, or perhaps some additional herbs or spices. The sea bass was cooked well, but I found the overall dish to be a bit underwhelming.
Shawon Ahmed
[email protected]I love the simplicity of this recipe. The few ingredients really allow the flavors of the fish and vegetables to shine through. I served it with a side of rice and a green salad, and it was a light and healthy meal.
Raja Ghafar
[email protected]This dish was a bit more involved than I expected, but it was worth the effort. The tomato fennel broth was complex and flavorful, and the sea bass was cooked perfectly. I served it with a side of roasted potatoes and asparagus, and it was a deliciou
Michel Kiwan
[email protected]I'm always looking for new and exciting ways to cook fish, and this Chilean sea bass recipe definitely delivered! The flavors were amazing, and the fish was cooked to perfection. I'll definitely be making this again soon.
Dike Mercy-blessing
[email protected]This Chilean sea bass dish was an absolute delight! The tomato fennel broth was flavorful and complemented the delicate fish perfectly. I served it with a side of quinoa and steamed vegetables, and it was a hit with my family. Highly recommend!