Saturday, December 30, 2006

Poached Sea Bass with Spinach and Asparagus

For one portion:1 (9 oz.) Sea Bass fillet, 1 tbsp. butter, 1 cup fresh spinach, 10-15 asparagus spears, 1/4 sliced onion, coconut cream, salt and pepper.

Season the Sea Bass and place it in roasting pan, pour 3 tbsp. water, cover with aluminum foil and put in a preheated oven to 425 F. for about 12 minutes. Sea Bass is expensive and delicate fish and I find this cooking method to be the best, because it preserves all of its delicate buttery flavor. Meanwhile sauté the sliced onion with the butter and add the fresh spinach. Blanch the asparagus spears in boiling water and add them in the pan. Season to taste and serve the Sea Bass filet on top of the ready vegetables. Heat some coconut cream in the pan from the sautéd vegetables and drizzle it over the fish.

I garnished the Sea Bass for this photo with physalis, strawberry tomato, lemon, salmon roe and fresh dill.

Recipe courtesy of Chef George

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Chiopino-Seafood Soup

6oz. small uncooked, peeled shrimp, 6 oz. diced halibut (1 inch cubes), 6 oz. diced cod (1 inch cubes), 10-15 fresh, cleaned mussels ( frozen, cooked mussels can be used, too), 1 cup sliced celery, 1 chopped onion, the white part of 1 leek, chopped, 1 diced carrot, 3 tbsp. olive oil, 2 cups pomodoro sauce, 2-3 cups water or fish stock, salt and pepper to taste, fresh tarragon and thyme.

In a large saucepan, heat olive oil over medium heat and sauté garlic, onion, leek, celery and carrot for 5-6 minutes or until soft. Add the pomodoro sauce and water (or fish stock), and bring to a boil. Reduce heat and simmer for about 10 minutes. Season to taste and add the fresh herbs and seafood. Simmer covered for another 6-7 minutes. Add more liquid if needed. If using fresh mussels, make sure they are well washed before cooking them, and discard any unopened mussels at the end.

Tip: This recipe is delicious as it is, I can assure you that, but if you wish to throw a few beans in it, well, it's your call. I did it after I had taken the photo, and it was amazing.

Recipe courtesy of Chef George

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