Saffron Broth Poached Chilean Sea Bass
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 lb. Chilean sea bass (or similar flaky fish like cod)
  • 2 Tbsp. Olive oil
  • 2 garlic cloves, minced
  • 3 ripe roma tomatoes, chopped
  • ¼ cup dry white wine
  • 2 bay leaves
  • 1¼ cup chicken stock
  • 2 pinches saffron threads
  • salt and pepper, to taste
  • Dill, to garnish
Instructions
  1. Heat oil in a medium skillet with high sides. Add in garlic and cook for about 3 minutes, until fragrant, not browned. Add in tomatoes, cook for another minute, and then add the wine, bay leaves, stock, saffron, salt and pepper. Bring to a boil, and then reduce the heat to a simmer. Crush the tomatoes with a potato masher, until they are no longer chunky. Simmer the broth on medium heat for about 10 minutes, uncovered.
  2. Season the sea bass with salt and pepper on both sides, and then place gently into the pot. Reduce heat to a lighter simmer, and cover. Cook for about 10 minutes, until you can easily slide a knife through the fish.
  3. Gently transfer the sea bass to a shallow bowl, and cover with the poaching broth. Garnish with dill and additional saffron if desired.
Recipe by A Tasty Mess at https://atastymess.com/saffron-broth-poached-chilean-sea-bass/