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1
For the stock, rinse the fish bones.
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2
Cut off leek top for the stock and reserve white part for the sauce.
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3
Mince the onion.
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4
Put the leek top, onion, and celery in a stockpot, add in the fish bones, the water, thyme, whote garlic cloves, coriander seed, and bay leaf Bring to a boil and simmer for 20 min.
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5
Strain.
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6
Stock can be refrigerated for several days, or possibly it can be frzn.
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7
Mince the onion.
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8
Cut the reserved white part of leek into very thin julienne stips.
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9
Quarter the carrot and cut into thin julienne strips.
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10
Crush the coriander seed.
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11
Remove leaves from artichokes and save for another dish.
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12
Cut artichoke bottoms into 1/8-inch-thick slices.
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13
Squeeze lemon juice over them.
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14
Heat the extra virgin olive oil in pan over low heat.
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15
Add in the onion and julienned leek and cook, covered, till translucent/soft, about 1 1/2 min.
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16
Add in the carrot, whole garlic cloves, thyme, and crushed coriander seed and cook, covered, over low heat for 2 min.
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17
Add in the artichokes and white wine, stirring with a wooden spoon to deglaze the pan.
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18
Cover and continue cooking over low heat till the artichokes are tender, about 15 min.
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19
Remove garlic cloves.
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20
Drain artichokes and reserve liquid for sauce.
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21
Mince the shallots.
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22
Chop the parsley.
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23
Butter a baking pan.
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24
Recipe can be made to this point several hrs ahead.
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25
Heat oven to 400F.
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26
Put the shallots in prepared pan, add in the fish fillets, and season with salt and pepper.
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27
Add in 1 1/2 c. of fish stock, cover with foil, and braise in preheated oven for 20 min.
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28
Remove fillets to a hot platter.
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29
Reserve liquid for sauce.
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30
Gently reheat artichoke mix.
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31
For the sauce, put the reserved liquid from artichokes and fish into a saucepan and reduce to 1/2 c. over medium heat.
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32
Slowly whisk in the extra virgin olive oil.
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33
Season to taste with salt and pepper.
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34
Chop basil and add in it and parsley.
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35
Arrange the artichoke slices around the edge of a serving platter.
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36
Put the fillets in the middle and pour sauce over.
