Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe
Photo by Mark Thomas

Ingredients

  • 1 ½ teaspoons tomato paste
  • ¼ teaspoon saffron threads
  • 8 tablespoons butter
  • ½ teaspoon dried crushed red pepper
  • 6 6-ounce farmed striped bass fillets with skin
  • 2 tablespoons vegetable oil
  • 1 bunch broccoli rabe (rapini; about 1 pound)
  • + 15 more ingredients
    • ¼ cup pitted picholine olives or other brine-cured green olives
    • 1 ½ cups radishes
    • 7 teaspoons olive oil
    • 2 tablespoons capers
    • 4 anchovy fillets
    • 1 large head of cauliflower
    • All purpose flour
    • 1 ½ cups chicken broth
    • 1 ½ teaspoons fennel seeds
    • ½ teaspoon aniseed
    • 2 tablespoons raisins
    • 3 garlic cloves
    • 2 medium yellow squash
    • ½ teaspoon whole white peppercorns
    • ½ teaspoon fresh thyme

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. Do ahead Can be made 2 days ahead. Cover and chill. Preheat oven to 350°F. Place garlic in small ovenproof dish. Drizzle with 1 teaspoon oil, cover t...

View full recipe at Epicurious

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