Striped Bass With Saffron Vegetables And Spiced Bro

Name: Striped Bass With Saffron Vegetables And Spiced Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons fennel seeds; 1/2 teaspoon aniseed; 1/2 teaspoon whole white peppercorns; 1/2 teaspoon minced fresh thyme; 1/4 teaspoon (scant) saffron threads; 1/2 cup (1 stick) butter, room temperature; 1 1/2 teaspoons tomato paste; 3 garlic cloves, unpeeled; 1 teaspoon plus 2 tablespoons olive oil; 1/4 cup coarsely chopped pitted picholine olives* or other brine-cured green olives; 2 tablespoons drained capers; 2 tablespoons raisins; 4 anchovy fillets, rinsed; 1/2 teaspoon dried crushed red pepper; 1 bunch broccoli rabe (rapini; about 1 pound), cut crosswise into 1/2-inch slices; 1 1/2 cups chicken broth; 1 large head of cauliflower, cut into small florets; 2 medium yellow squash, cut into 1/2-inch cubes; 1 1/2 cups sliced radishes; 6 (6-ounce) farmed striped bass fillets with skin; All purpose flour (for dredging); 2 tablespoons vegetable oil

Servings: persons

1 1/2 teaspoons fennel seeds
1/2 teaspoon aniseed
1/2 teaspoon whole white peppercorns
1/2 teaspoon minced fresh thyme
1/4 teaspoon (scant) saffron threads
1/2 cup (1 stick) butter, room temperature
1 1/2 teaspoons tomato paste
3 garlic cloves, unpeeled
1 teaspoon plus 2 tablespoons olive oil
1/4 cup coarsely chopped pitted picholine olives* or other brine-cured green olives
2 tablespoons drained capers
2 tablespoons raisins
4 anchovy fillets, rinsed
1/2 teaspoon dried crushed red pepper
1 bunch broccoli rabe (rapini; about 1 pound), cut crosswise into 1/2-inch slices
1 1/2 cups chicken broth
1 large head of cauliflower, cut into small florets
2 medium yellow squash, cut into 1/2-inch cubes
1 1/2 cups sliced radishes
6 (6-ounce) farmed striped bass fillets with skin
All purpose flour (for dredging)
2 tablespoons vegetable oil

1
Finely grind first 5 ingredients in spice grinder. Transfer to small bowl. Add butter and tomato paste; stir to blend. Season with salt and pepper.
2
Preheat oven to 350u00b0F. Place garlic in small ovenproof dish. Drizzle with 1 teaspoon oil, cover tightly with foil, and roast until tender, about 30 minutes. Cool; peel.
3
Place roasted garlic, remaining 2 tablespoons oil, olives, capers, raisins, anchovies, and crushed red pepper in mortar. Mash with pestle until coarse puree forms. (Alternatively, process in mini processor until coarse puree forms.)
4
Cook broccoli rabe in large saucepan of boiling salted water until stems are crisp-tender, about 5 minutes. Drain, pressing on broccoli rabe to release excess water. Transfer to medium bowl. Add spiced puree and toss to coat.
5
Bring broth to boil in heavy large saucepan. Add cauliflower, squash, and radishes. Sprinkle with salt and pepper. Cover and simmer 3 minutes. Uncover, add 6 tablespoons saffron butter, and simmer until vegetables are tender and broth thickens slightly, stirring frequently, about 4 minutes.
6
Meanwhile, sprinkle fish with salt and pepper, then dredge in flour. Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Place 3 fillets, skin side down, in each skillet and cook until brown, about 3 minutes per side.
7
Divide vegetables and broth among 6 shallow soup bowls. Top each with fish fillet, skin side up. Top with spiced broccoli rabe and serve.

557

kcal

Calories

Fat

Carbs

Protein

Fat 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 22 ingredients. The key ingredients include: 1 1/2 teaspoons fennel seeds, 1/2 teaspoon aniseed, 1/2 teaspoon whole white peppercorns, 1/2 teaspoon minced fresh thyme, and more.

Yes, Striped Bass With Saffron Vegetables And Spiced Broccoli Rabe 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!

Striped Bass With Saffron Vegetables And Spiced Broccoli Rabe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions