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Ethan Stowell




Restaurateur Award: Chef Ethan Stowell
Union, Tavolata, and How to Cook a Wolf | Seattle

Cobia Crudo with Fennel, Chilies, and Taggiasca Olives
Chef Ethan Stowell of Union, Tavolata, and How to Cook a Wolf– Seattle, WA
Adapted by
February 2009

Yield: 4 Servings


    Fennel, Chilies, and Olives:
  • 1 bulb baby fennel, top removed and thinly sliced on a bias
  • ¼ cup Taggiasca olives, pitted and quartered
  • 1 small Serrano chile, thinly sliced
  • Juice of 1 lemon
  • ¼ cup best quality extra virgin olive oil
  • Salt

    Cobia Crudo:
  • 1 pound cobia fillet, skinned and deboned

    To Assemble and Serve:
  • Sea salt (Chef Stowell recommends Murray River)
  • ½ cup baby greens (watercress or arugula)


For the Fennel, Chiles, and Olives:
In a medium bowl mix the fennel, olives, chile, lemon juice, and olive oil. Season with salt and keep at room temperature for about 20 minutes to let the flavors develop.

For the Cobia Crudo:
Slice the fillet into 1/8-inch thick pieces, about 16-20 slices in total.  

To Assemble and Serve:
Arrange 4 to 5 pieces of cobia crudo so they are slightly overlapping. Season the fish with sea salt and spoon the fennel, olive and chile mixture on top. Sprinkle baby greens around and serve.


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  •    Published: February 2009

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