Moroccan Bass in Tomato Vegetable Broth

Ready in 1h

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Equal portions of the
Tarragon, snipped off the
Chives, about 1 1/2inches
1/2 oz Mustard seed
1 lb Fillet of wild sea bass,
1/2 ts Spice mix as it is not too
1/4 c Chopped cilantro
1 1/2 c Thinsliced and blanched
Chiffonade of green and
1/4 lb Celeriac
1 1/2 lb Tomatoes, seeded and chopped
1/4 lb Leeks, white only
1/2 tb Fennel seeds
3/4 oz Coriander seed
1/4 oz Roasted fennel seed
1/4 oz White peppercorns
1 Stalk lemongrass
8 Sprigs Italian parsley
1/8 oz Cumin seed
1 Bay leaf
1/4 ts Whole mace (or powdered)
1/4 ts Lemon zest finely chopped
1/4 oz Anise seed
1/4 oz Raw fennel seed
3/8 oz Ginger powder
Herb tops for garnish
3/8 oz Stick cinnamon
1/2 tb Sea salt
1 ts Sea salt
1/4 ts Orange zest finely chopped
Snipped chervil
1/4 oz Black peppercorns
1/4 lb Carrots
1 Fresh bay leaf
1/2 tb Coriander seeds
1/4 oz Cardamom seed
1/4 lb Onions
2 oz Shallots
2 Cloves garlic, halved
2 oz Parsnips
3 Sprigs fresh thyme
4 White peppercorns
1 Star anise
pn Of cayenne

Original recipe makes 1 Servings



TASTE SHOW #TS4902 (Adapted from a recipe by Daniel Orr, chef at La Grenouille in New York) To make the BROTH, peel and chop the onions, leeks, shallots, celeriac, carrots, parsnips, chopped tomatoes, and garlic. Put the vegetables in a pot with 3 quarts of water. Add the remaining broth ingredients and simmer the broth slowly for 1 hour, skimming when necessary and correcting the seasoning in the last 15 minutes. Then strain and cool the broth quickly. To make the SPICE BLEND, put all the spices in a coffee grinder and grind to a fine powder. To cook the BASS heat one cup of broth in a shallow pan. Cut the fillet into 4 portions. Season it with the blend of spices and the salt and cilantro. Place fillets in the broth and poach the bass, spooning the broth over the fish, until it is snowy white on the outside and just cooked and translucent in the middle, about 5 minutes. Heat 3 cups of broth in another pot. Add the lemon zest, orange zest, thinly sliced and blanched vegetables, cayenne, and herbs. Season with salt and pepper. Put the fish fillets in 4 heated, wide soup plates, ladle over some of the vegetables and herb broth, and garnish with herb tops. Yield: 4 servings Posted to Digest eat-lf.v096.n238 From: "Tina D. Bell" Date: Wed, 4 Dec 1996 19:04:25 -0800 (PST)

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