Best Thomas Kellers Mediterranean Bass With Squid Fennel And Tomatoes Recipes

BRAISED SQUID WITH FENNEL & TOMATOES

Braised squid with fennel & tomatoes image

Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo

Provided by Rosie Birkett

Categories Dinner, Fish Course, Main course, Supper

Time 1h50m

Number Of Ingredients 19

Ingredients

3 tbsp olive oil
pinch of fennel seeds
1 onion , finely chopped
1 small fennel bulb , finely chopped
1 green chilli , finely chopped
1 tbsp finely chopped preserved lemon (flesh scooped out)
3 garlic cloves , finely chopped
600g tomatoes , chopped
2 large squid , cleaned and cut into rings
200ml white wine
400ml fish or chicken stock
small bunch parsley , leaves finely chopped
small bunch dill , leaves finely chopped, plus a few fronds to serve
black or white rice , to serve
2 egg yolks
1 garlic clove , crushed
½ lemon , juiced
1 sachet of squid ink (available from souschef.co.uk)
150ml sunflower oil

Steps:

Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium

BRAISED FISH WITH FENNEL AND TOMATO

Braised Fish with Fennel and Tomato image

Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup dry white wine
1/4 cup water
1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
3 to 4 garlic cloves, peeled and thinly sliced
4 thin lemon slices (see note, below)
Coarse salt and freshly ground pepper
4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)

Steps:

Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
Serve:Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.