| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Vegetables |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Onions |
| 1/4 |
lb |
Leeks, white only |
| 2 |
oz |
Shallots |
| 1/4 |
lb |
Celeriac |
| 1/4 |
lb |
Carrots |
| 2 |
oz |
Parsnips |
| 1 1/2 |
lb |
Tomatoes, seeded and chopped |
|
|
fine |
| 2 |
|
Cloves garlic, halved |
| 1 |
|
Stalk lemongrass |
| 8 |
|
Sprigs Italian parsley |
| 1 |
|
Fresh bay leaf |
| 3 |
|
Sprigs fresh thyme |
| 4 |
|
White peppercorns |
| 1/2 |
T |
Coriander seeds |
| 1/2 |
T |
Fennel seeds |
| 1 |
|
Star anise |
| 1 |
t |
Sea salt |
| 3/4 |
oz |
Coriander seed |
| 1/4 |
oz |
Anise seed |
| 1/4 |
oz |
Raw fennel seed |
| 1/4 |
oz |
Roasted fennel seed |
| 1/2 |
oz |
Mustard seed |
| 1/4 |
oz |
Cardamom seed |
| 1/8 |
oz |
Cumin seed |
| 3/8 |
oz |
Ginger powder |
| 3/8 |
oz |
Stick cinnamon |
| 1/4 |
oz |
White peppercorns |
| 1/4 |
oz |
Black peppercorns |
| 1 |
|
Bay leaf |
| 1/4 |
t |
Whole mace, or powdered |
| 1 |
lb |
Fillet of wild sea bass |
|
|
skin on NOTE: can |
|
|
substitute other fish |
| 1/2 |
t |
Spice mix as it is not too |
|
|
delicate |
| 1/2 |
T |
Sea salt |
| 1/4 |
c |
Chopped cilantro |
| 1/4 |
t |
Lemon zest finely chopped |
| 1/4 |
t |
Orange zest finely chopped |
| 1 1/2 |
c |
Thinsliced and blanched |
|
|
vegetables zucchini |
|
|
squash baby carrots |
|
|
young |
|
|
turnips haricot verts |
|
|
spinach tomatoes |
|
pn |
Of cayenne |
|
|
Equal portions of the |
|
|
following herbs enough |
|
|
to |
|
|
make about 1/3 cup: |
|
|
Chiffonade of green and |
|
|
purple basil |
|
|
Tarragon, snipped off the |
|
|
stem |
|
|
Snipped chervil |
|
|
Chives, about 1 1/2inches |
|
|
long |
|
|
Herb tops for garnish |
INSTRUCTIONS
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" <tdbell@altair.csustan.edu>
Date: Wed, 4 Dec 1996 19:04:25 -0800 (PST)
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