Grilled Sea Bass, Anchovy Broth, Cranberry Beans, Arugula
Chefs Susana Alvarez and Gerson Rivas of Rossoblu | Los Angeles
Adapted by StarChefs | april 2024
INGREDIENTS
Fish Stock:
Fish bones
Mirepoix
Broth:
Yield: 1 serving
1 cup diced shallot
1 cup diced garlic
2 cups julienned sun-dried tomato
1 cup Castelvetrano olive, pitted
½ cup caper
2 tablespoons anchovy-garlic paste
To Assemble and Serve:
Sea bass fillet
Kosher salt
Ground black pepper
Dried herbs of your choice
½ cup cooked cranberry beans
Lemon juice
Arugula
METHOD
For the Fish Stock:
Heat and prepare a smoker. Smoke fish bones until desired smokiness is achieved. Transfer bones to a stock pot over medium-high heat with 10 quarts water and mirepoix. Bring to a boil. Reduce heat and let simmer 6 hours. Strain, transfer to an airtight container, and refrigerate.
For the Broth:
In a saucepan over medium heat, sweat alliums, sun-dried tomatoes, olives, capers, and anchovy-garlic paste until aromatic and alliums are soft and translucent. Add enough Fish Stock to submerge vegetables and bring mixture to a boil. Reduce heat and simmer 30 minutes. Keep warm.
To Assemble and Serve:
Heat and prepare a grill. On a work surface, season fish with salt, pepper, and herbs of your choice. Grill fish until desired doneness is achieved. Let rest. Pile cranberry beans in the center of a serving plate. Spoon Broth over beans, then top with grilled fish. Season with lemon juice. Garnish with arugula.
