Black Bass With Scallions in Ginger Nage
Published May 18, 1996
- Total Time
- 1 hour 45 minutes
- Rating
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Ingredients
1 bottle white wine
4 cups water
1 cup white-wine vinegar
1 stalk celery coarsely chopped
1 clove garlic peeled
4 leeks cut into 2-inch chunks
3 fresh tomatoes quartered
1 sprig fresh thyme
1 sprig fresh rosemary
2 teaspoons fine sea salt
⅛ teaspoon cayenne pepper
½ small fennel bulb with some green attached, quartered
6 fresh mint leaves
10 fresh basil leaves
4 black bass fillets about 8 ounces each (red snapper or halibut can be substituted)
20 scallions trimmed
1 fresh tomato peeled seeded and diced
1 2 ½-inch piece of fresh ginger peeled and cut into julienne strips
1 lemon peel and pith removed sections cut out from membranes and diced
10 fresh coriander leaves cut across into thin strips
Preparation
- Step 1
Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil. Lower the heat and simmer for 1 hour and 10 minutes. Add the fennel, mint and basil and simmer for 20 minutes longer. Strain.
- Step 2
Return the broth to the pot and simmer. Add the fish and poach until just cooked through, about 5 minutes. Transfer the fish to 4 large soup plates. Add the scallions to the broth and blanch until just tender, about 2 minutes.
- Step 3
Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander. Ladle broth over the fish and serve immediately.
Private Notes