Sea Bass Poached in Tomato Water
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Plan Z Phase: This is a Z2 (ZReduction) recipe. This recipe was submitted by Plan Z deiter Karen, who is a huge fan of Charlie Trotter. Thanks Karen!
Servings: Serves 2
Ingredients:
- 1 fennel bulb, chopped (about 1 cup)
- 1/2 small onion, chopped (about 1/4 cup)
- 1 garlic clove, minced
- 2, 6-8 oz pieces of sea bass, halibut, or scrod, skinless
- a small pinch of saffron threads(optional)
- 2 stalks of asparagus, cut into 1/2″ pieces
- 4 -6 grape tomatoes, cut in half
- 1/3 cup fresh spinach
- olive oil cooking spray for sauteeing
- 2 cups of tomato water
- lemon wedges for garnish
Instructions:
Trim the fennel stalks off of the bulb, discarding stalks. Chop the fennel bulb and onion into small pieces. Mince the garlic. Saute the fennel, onions and garlic in a large saute pan until they are slightly softened. Add the tomato water and bring to boil. Add fish and cover. Simmer about 3 minutes per side (the time will vary depending on the thickness of your fish). After you flip the fish add the asparagus and grape tomatoes. Just before serving add the spinach.
To serve, place fish fillets in a good sized bowl and ladle the broth and vegetables over.
Enjoy!
Cheers,
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