Delicious Saffron Broth for Poached Sea Bass
David Scott Allen · Fish & Seafood · Provencal Recipes · TasteA wonder of colour appears in this dish as the delicate threads of saffron delightfully paint the palette of the fish’s white flesh. The Poached Sea Bass is served in a saffron broth of fresh seafood stock with tomatoes, shallots and chives, it’s sure to bring a smile to everyone at your table. An excellent fish dish to try and serve any time of year. Read the full post and see the rest of David’s photos here.
Sea Bass Poached in Tomato-Saffron Broth
Fresh sea bass poached in a delicious shrimp and saffron broth.
Ingredients
- 2 tbsp olive oil
- 2 large shallot(s) peeled and thinly sliced
- 1 cup dry white wine
- 1 bay leaf
- 12 grape tomatoes or cherry tomatoes, quartered lengthwise
- 2 cups shrimp broth or fish stock or water
- 1 tsp saffron threads
- salt and black pepper
- 4 6- oz sea bass fillets Grouper - or cabrillo - also works well
- 1 tbsp chives snipped
Instructions
- Heat the oil in a very large (12" or larger) skillet.
- Sauté the shallots till clear but not brown.
- Add the wine and reduce by half ‐‐ about 5 minutes over medium‐low heat.
- Add the bay leaf, cherry tomatoes and shrimp stock.
- Bring to a boil and cook for 1 minute.
- Add the saffron, salt and pepper and simmer 3 minutes.
- Can be made 4 hours ahead up to this point.
- Return to a simmer before adding fish.
- Arrange sea bass fillets in a single layer on top of broth.
- Cover and cook for 2‐3 minutes.
- Turn fillets, cover and cook 2 more minutes. (Timing will depend on the thickness of your fillets - the fish should flake easily with a fork.)
- Divide sea bass fillets among four large, heated soup plates
- Spoon broth and tomatoes over top.
- Garnish with chives.
Notes
* Whenever I peel raw shrimp, I place all the shells in a resealable bag and keep it in my freezer. In addition to the shrimp shells, I also add pieces of shallot, onion, carrot, celery, and fennel. Then, when I need shrimp stock, I fill a saucepan with frozen shells and vegetables, and add water, a little white wine, salt, peppercorns, a couple of bay leaves, and a few sprigs of thyme, and boil it down. For this dish requiring 2 cups of shrimp broth, I use 3 cups of water and reduce it to the 2 cups I need. This ensures the concentration of the flavors. Simply strain and use.
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