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.
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Make this Savoury Tarte à la Tomate from Provence
May 6, 2016
If you use store-bought pastry this savoury tart is simple to make. There are two key ingredients ripe tomatoes and mustard both are critical to the flavour of the pie. It makes for a perfect appetizer or lunch dish with a salad.…
Fresh Summer Flavours in a Tomato Goat Cheese Tart
July 20, 2018
In this simple tart I combine fresh, tasty tomatoes and local goat cheese. This one of my favourite savoury tarts when tomatoes are in season. It’s quite easy, served with a nice green salad…
Recipe for Tomato Soupe au Pistou
November 13, 2015
Jackie shares her version of a Provencal classic soupe au pistou. In this variation, a heavier dose of tomatoes will give you a summery reminder as winter closes in. According to Jackie, All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas in the kitchen and in a departure …
Couscous takes over French Favourites a Recipe
January 21, 2016
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as 1630 (Toulon) and 1699 (Brittany). …
No Comment