“As Good As It Gets!” Recipe
This braised sea bass in tomato fennel broth is one of the best recipes I have ever prepared. This recipe is an adaptation of an incredible recipe my wife and I both spotted in Fine Cooking and had to make. The original recipe featured halibut fillet’s and basil but we substituted Chilean Sea Bass and cilantro only because they were more readily available that day. I don’t think it would make a difference if you substituted any hearty white fish and herb like basil, cilantro, parsley… this dish is really wonderful.
What you will like about it is:
- it’s quick compared to the classic braising cooking method
- it all takes place in one pan
- it’s easy to make
- it’s as good as it get
- For those of you who don’t cook with fennel much, you don’t know what you are missing. Foeniculum Vulgare may not the prettiest vegetable around but it does have an incredible sweet delicate flavor. It is often confused with “sweet anise” but has a much milder taste. When cooked, fennel’s flavor mellows even more giving it a very subtle sweet licorice flavor.
The cooking method of braising is generally associated with cooking less expensive, tough cuts of meats that are first browned and then cooked slowly in a covered pot with a little cooking liquid for a long, long period of time in the oven. This recipe uses a tender cut of fish, browns it, and cooks it relatively quickly in a covered pan with some fennel flavored broth.
When shopping for fennel, just look for that crazy celery looking vegetable with the big white rounded bottom. Kind of like a celery on steroids. The stems branch out from the top and look like dill. My wife and I enjoy it raw in our salads and I’m told it can be used to neutralize bad breath. Not bad for those romantic dinners.
Fine Cooking is one of my favorite cooking magazine. For all my favorite cooking magazines…