Chilean Sea Bass with Bouillabaisse Broth
Ingredients
- 1 tablespoon of olive oil, plus more for sautéing the fish
- 1 small onion, thinly sliced
- 1/2 fennel bulb, thinly sliced, with fronds reserved for garnish
- Salt and pepper
- 1 clove garlic, sliced
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 1/2 cup white wine
- 2 1/2 cups fish stock
- 1 teaspoon saffron
- 1 bay leaf
- 1 dozen rock shrimps, peeled and deveined
- 1 dozen mussels
- 4 fillets (4- to 6-ounce) chilean sea bass
- 1/2 day-old baguette, sliced 1/4-inch thick
- 1 cup mayonnaise
- 2 cloves garlic
- Zest and juice of 1/2 lemon
- 5 filets roasted red pepper from a jar
Instructions
Chilean Sea Bass with Bouillabaisse Broth serves 4 original recipe by French Revolution Food.
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