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lillibetWe had a dish somewhat like this last month at Menton. It was delicious, but I thought it could be better. So when the Fish Ladies had striped bass at the farmers market today, I decided now was the time to see what I could do.
I worked from three different online recipes (one for cod with chorizo and a bunch of other stuff in clam broth, one for monkfish in saffron broth that lacked chorizo, and one for striped bass in ginger-miso broth), taking advice from each and coming up with the following:
Striped Bass with Chorizo in Saffron Broth
Ingredients
1 Tbsp. olive oil
¼ lb. sliced chorizo
4 cloves garlic
1 bottle of clam juice
1 cup white wine
2 cups chicken broth
~16 cherry tomatoes, halved
bay leaf
cracked or freshly ground black pepper to taste
1 tsp ground saffron or several threads
1 lb. striped bass fillet (cod, monkfish, that kind of thing), skin removed
3 cups mashed potatoes
5 oz. lightly steamed spinach and/or arugula
Directions
• In a heavy skillet or Dutch oven, heat olive oil and sautée chorizo and garlic over medium-high heat for 1-2 minutes, then remove to a bowl
• Add broth, clam juice, wine and tomatoes to pan over high heat, scraping to deglaze any garlic and chorizo bits. Add bay leaf and pepper. Bring to a boil and reduce by about half. Add saffron, adjust salt & pepper and cook for 2 minutes.
• Turn heat down to medium, place fish on top of broth, cover tightly and simmer. At 8 minutes begin checking fish for doneness every 2 minutes—done fish should not be translucent and should flake easily with a fork.
• In a shallow bowl, put ¾ cup mashed potatoes and surround with steamed greens. Remove fish from pan, separate into chunks and place on top of potatoes. Spoon chorizo/garlic mixture over fish, then strain broth over the whole. Garnish with fresh halved cherry tomatoes.
Serves 3-4
Total prep time 45 minutes
It was really awesome. The savory balance came out very nicely and the flavors worked together amazingly well. I am extremely pleased.
I worked from three different online recipes (one for cod with chorizo and a bunch of other stuff in clam broth, one for monkfish in saffron broth that lacked chorizo, and one for striped bass in ginger-miso broth), taking advice from each and coming up with the following:
Striped Bass with Chorizo in Saffron Broth
Ingredients
1 Tbsp. olive oil
¼ lb. sliced chorizo
4 cloves garlic
1 bottle of clam juice
1 cup white wine
2 cups chicken broth
~16 cherry tomatoes, halved
bay leaf
cracked or freshly ground black pepper to taste
1 tsp ground saffron or several threads
1 lb. striped bass fillet (cod, monkfish, that kind of thing), skin removed
3 cups mashed potatoes
5 oz. lightly steamed spinach and/or arugula
Directions
• In a heavy skillet or Dutch oven, heat olive oil and sautée chorizo and garlic over medium-high heat for 1-2 minutes, then remove to a bowl
• Add broth, clam juice, wine and tomatoes to pan over high heat, scraping to deglaze any garlic and chorizo bits. Add bay leaf and pepper. Bring to a boil and reduce by about half. Add saffron, adjust salt & pepper and cook for 2 minutes.
• Turn heat down to medium, place fish on top of broth, cover tightly and simmer. At 8 minutes begin checking fish for doneness every 2 minutes—done fish should not be translucent and should flake easily with a fork.
• In a shallow bowl, put ¾ cup mashed potatoes and surround with steamed greens. Remove fish from pan, separate into chunks and place on top of potatoes. Spoon chorizo/garlic mixture over fish, then strain broth over the whole. Garnish with fresh halved cherry tomatoes.
Serves 3-4
Total prep time 45 minutes
It was really awesome. The savory balance came out very nicely and the flavors worked together amazingly well. I am extremely pleased.
