Sea Bass W Mediterranean Vegetables And Bouillabaisse Sauce Al Recipe

How to Make Sea Bass W Mediterranean Vegetables And Bouillabaisse Sauce Al

1. **Tomato Confit (Prepare 2 hours ahead):**
2. Preheat oven to its lowest setting (around 170°F/77°C).
3. Blanch 1 pint of ripe tomatoes in boiling water for 30 seconds, then plunge into ice water. Peel, quarter, and deseed.
4. Arrange tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil.
5. Crush 1 clove garlic and sprinkle over tomatoes, along with 2 teaspoons fresh thyme leaves.
6. Roast for 2 hours, or until deeply caramelized.
7. **Bouillabaisse Sauce:**
8. Finely chop 1 medium onion.
9. Dice 1 leek (white and light green parts only) and 1 medium fennel bulb.
10. Mince 2 cloves garlic.
11. Heat 2 tablespoons olive oil in a large skillet over high heat. Sauté onion, leek, and fennel until golden (about 5 minutes).
12. Add ½ teaspoon saffron threads, 1 teaspoon crumbled thyme, and ½ teaspoon dried fennel. Cook for 1 minute.
13. Add 1 cup dry white wine, scraping up any browned bits. Cook until wine evaporates.
14. Add 2 cups fish stock and simmer until reduced by two-thirds (about 15 minutes).
15. Whisk in ⅓ cup olive oil in a slow, steady stream to create an emulsion.
16. Season with salt and pepper to taste. Set aside.
17. **Vegetable Salsa:**
18. Soak ½ cup raisins in ¼ cup red wine vinegar for at least 15 minutes.
19. Dice ½ medium onion, 1 medium zucchini, and 1 medium eggplant. Sauté each separately in a nonstick pan with 1 tablespoon olive oil until lightly browned.
20. Combine sautéed vegetables with 1 minced garlic clove, soaked raisins, ¼ cup pine nuts, 2 tablespoons capers, ¼ cup shredded basil, and ¼ cup chopped parsley. Season.
21. **Sea Bass:**
22. Season 4 sea bass fillets (about 6 oz each) with salt and pepper.
23. Score the skin side of each fillet with diagonal cuts.
24. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Sear fish, skin-side down, for 5 minutes.
25. Flip and cook for 1 minute on the other side. Remove and set aside.
26. Deep fry a handful of fresh parsley leaves at 350°F (175°C) until crisp.
27. Quickly sauté the vegetable salsa in a little olive oil over high heat (about 1 minute).
28. **Plating:**
29. Divide the salsa among 4 plates. Top with sea bass fillets.
30. Garnish with 2 pieces of tomato confit and fried parsley per plate.
31. Drizzle with bouillabaisse sauce.
32. Serve immediately.