Black Bass With Scallions in Ginger Nage Recipe

Name: Black Bass With Scallions in Ginger Nage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 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 1/2-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

Servings: persons

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
1/2 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 1/2-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

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.
2
Lower the heat and simmer for 1 hour and 10 minutes.
3
Add the fennel, mint and basil and simmer for 20 minutes longer.
4
Strain.
5
Return the broth to the pot and simmer.
6
Add the fish and poach until just cooked through, about 5 minutes.
7
Transfer the fish to 4 large soup plates.
8
Add the scallions to the broth and blanch until just tender, about 2 minutes.
9
Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander.
10
Ladle broth over the fish and serve immediately.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 bottle white wine, 4 cups water, 1 cup white-wine vinegar, 1 stalk celery coarsely chopped, and more.

Yes, Black Bass With Scallions in Ginger Nage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bass With Scallions in Ginger Nage

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