Steamed Black Bass with Saffron Artichoke Broth

Name: Steamed Black Bass with Saffron Artichoke Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon fine salt; 2 black bass fillets about 6 to 8 ounces; 1 cup fish stock; 1 teaspoon saffron threads; 1/2 cup cooked lentils; 5 baby artichoke hearts cooked and cut in half; 1/4 cup cooked sweet corn kernels; 10 red pearl onions, roasted and peeled; 1 tablespoon finely diced red pepper; 1 tablespoon finely diced yellow pepper; 2 large sprigs fresh pea shoots

Servings: persons

1/4 teaspoon fine salt
2 black bass fillets about 6 to 8 ounces
1 cup fish stock
1 teaspoon saffron threads
1/2 cup cooked lentils
5 baby artichoke hearts cooked and cut in half
1/4 cup cooked sweet corn kernels
10 red pearl onions, roasted and peeled
1 tablespoon finely diced red pepper
1 tablespoon finely diced yellow pepper
2 large sprigs fresh pea shoots

1
Season each bass fillet with sea salt.
2
Place each fillet in a bamboo steamer basket over simmering water.
3
Steam for 6 to 8 minutes and set aside.
4
Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat.
5
Add the artichokes, corn and onions.
6
Simmer for one minute.
7
Heat the lentils with 2 tablespoons of the water over which the bass has been steamed.
8
Divide the lentils into 2 warmed bowls.
9
Spoon the vegetables equally into each bowl.
10
Pour over the saffron stock.
11
Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper.
12
Place bass over the pea shoots

147

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/4 teaspoon fine salt, 2 black bass fillets about 6 to 8 ounces, 1 cup fish stock, 1 teaspoon saffron threads, and more.

Yes, Steamed Black Bass with Saffron Artichoke Broth falls under the Soups & Stews 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.

That's it — enjoy your meal!