Cary Neffs Chilean Sea Bass In Tomato Fennel Broth Recipes

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.

Steps:

• For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
• For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper.
• In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.

Steps:

• Sauté the fennel, onion, and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.
• Add the Pernod and mix well.
• Cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
• Add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
• Simmer for 15 minutes, stirring occasionally.
• Process the tomato mixture in a blender or food processor until puréed.
• You may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
• Bring the sauce to a simmer, stirring occasionally.
• Add the fillets and spoon some of the sauce over the top of each.
• Simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
• Remove the fillets to serving plates and spoon some sauce over each serving.

Steps:

• Over medium heat cook the bacon until crisp and remove the bacon.
• In the bacon fat sweat the chopped onions, garlic and ginger until soft.
• Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
• Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
• Finish with one-ounce butter and adjust seasoning.
• Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
• Blanch asparagus and season.
• Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
• Cooking times will vary depending on thickness of fish. Fish should be just done in center.
• Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
• In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.