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!
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
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
Wonderful Side Dish Tomatoes with Provençal Herbs and Goat Cheese (Bruccio) Quenelles
May 29, 2015
The Provence Gourmet shares this wonderful side dish made with tomatoes and fresh herbs. Gilles uses Bruccio is a fresh goat cheese from the lovely island of Corsica, you can substitute with a ricotta if you cannot find this Corsican delicacy in your local stores. …
Provence in a Bowl Fennel Tomato Soup with Pastis
July 7, 2016
In his easy recipe, David has combined iconic tastes of Provence – tomatoes, fennel and Pastis – into a bowl (original Cocoa & Lavender post here). In summer months, local market stands showcase tomatoes of every description from trendy multi-coloured heirloom varieties to a Provencal version of the juicy beefsteak to tiny cocktail versions. Fennel grows wild …
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). …
Easy Summer Salad Tomato Mozzarella
July 1, 2022
The Eastern part of Provence had long been Italian, so it would be no surprise that tomato mozzarella would be a summer dish often served in restaurants from Avignon to Nice on the French Riviera. Below is my easy recipe for the perfect summer salad – Tomato Mozzarella. Add local goat cheese for dessert and …
No Comment