sea bass fillets, each weighing 6 ounces, cut from a 6¸ pound fish
tomatoes, olive oil
small garlic clove
small sprig thyme
and fresh ground pepper
cup extra virgin olive oil
small white onion
the white portion of a leek
ounces fennel bulb
teaspoon saffron threads, 3 sprigs thyme
sprigs dried fennel
cup white wine
cup fish stock
Tablespoons wine vinegar
cup onion, diced
cup zucchini, diced
cup eggplant, diced
Tablespoons pine nuts
Tablespoon each, capers, basil and parsley
Prepare a tomato confit: preheat the oven on its very lowest setting.
Plunge the tomatoes in boiling water for a few seconds, then pass
them immediately under cold, running water. Peel, cut into quarters
and deseed. Arrange the tomatoes on a baking sheet or ovenproof dish.
Drizzle lightly with olive oil. Peel and crush the garlic clove and
sprinkle over the tomatoes. Tear off the thyme leaves and sprinkle
them over the tomatoes. Roast in the oven for 2 hours.
the bouillabaisse sauce: peel and mince the onion. Dice the leek and
fennel. Peel and mince the garlic. Heat 2 tablespoons olive oil in
a skillet over a high heat. Fry the onion, leek, fennel and garlic
until golden. Add the saffron, crumbled thyme and dried fennel. Add
the wine, scraping the base of the pan with a spatula, and cook until
the wine has completely evaporated. Add the fish stock and reduce
by two thirds. Add the rest of the oil in a steady stream, while stirring
to create a smooth emulsion. Season and leave to stand at room temperature.
the vegetable salsa: soak the raisins in the vinegar. Dice the onion,
zucchini and eggplant and lightly brown each vegetable separately
in a nonstick skillet. Mix the vegetables with the minced garlic,
raisins, pine nuts, capers, shredded basil and coarsely chopped parsley.
the sea bass fillets. Make diagonal incisions at regular intervals
along the skin side. Seal the fish, skin side downwards for 5 minutes
over a medium heat in a nonstick skillet with 1 tablespoon olive oil.
Cook for 1 minute on the other side.
fry the parsley leaves at 350¡F. Briefly fry the vegetable salsa in
a little olive oil over a very high heat Divide the salsa between
the 4 plates and arrange the fish on top. Garnish each plate with
2 pieces of tomato confit and fried parsley. Surround with bouillabaisse
sauce. Serve immediately.
A Provençal white, such as Cassis Clos