BLACK BASS BOUILLABAISSE WITH TROFIE PASTA
In this riff on bouillabaisse, pasta shapes are added to the broth just before the dish is served. Ask your fishmonger to fillet the fish, reserving the head and bones of one for the broth.
Provided by Martha Stewart
Categories Seafood Recipes
Time 1h45m
Number Of Ingredients 20
Steps:
- Make the broth: Heat oil in a large pot over medium heat. Cook onion and garlic until translucent, about 7 minutes. Add water, wine, celery, fennel, reserved black bass head and bones, canned tomatoes, parsley, thyme, bay leaf, peppercorns, and saffron. Bring to a simmer. Cook, covered, for 45 minutes. Strain through a fine sieve into a clean pot; discard solids.
- Make the bouillabaisse: Return broth to a simmer, and add potatoes. Cook until tender, about 10 minutes. Add black bass strips and chopped fresh tomato. Simmer until black bass is cooked through, about 2 minutes. Stir in lemon juice.
- Meanwhile, bring a large pot of salted water to a boil. Cook trofie until al dente.
- Drain pasta; divide among 6 bowls. Spoon bouillabaisse over pasta. Garnish with parsley.
BLACK SEA BASS WITH SCALLOPS IN BOUILLABAISSE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a saucepan large enough to hold the fillets of fish in one layer. Add the onion, leeks and garlic. Cook and stir over medium heat until wilted. Do not brown. Add the tomatoes, saffron, fish broth, wine, bay leaf, fennel, thyme, Tabasco, salt and pepper. Cook over medium-high heat for about 5 minutes.
- Add the fish fillets in one layer. Add the scallops around the fillets and bring to a boil. Cover and simmer for 5 minutes or until done. Do not overcook. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 768 milligrams, Sugar 2 grams, TransFat 0 grams
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