Tom Colicchio's Braised Striped Bass
Celebrate With Fish This Year
We rounded up the No. 1 essential holiday tip from big-name celebrity chefs, restaurant owners and food TV personalities. Tom Colicchio's is to braise fish, with his recipe below.
For the broth:
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, fennel, celery, and shallot and season with salt and pepper. Sweat the vegetables until they are soft, about 20 minutes. Add the coriander and fennel seeds, wine, and vinegar and simmer until reduced by half, about 10 minutes. Add the fumet, 1 cup water, the thyme, bay leaf, tarragon, and rosemary. Simmer until the ?avors in the broth blend, about 15 minutes; set aside to cool.
For the bass:
Divide the oil between two large skillets and heat over medium. Salt and pepper the ?sh and add it, skin side down, to the skillet. Add the thyme and cook until the skin is crisp, about 6 minutes. Turn the ?sh, then ladle two cups of the broth with vegetables into each skillet, reserving the remainder. Bring the broth to a simmer, then reduce the heat to medium-low and gently simmer the bass until it is opaque throughout, about 5 minutes more.
Bring the reserved broth to a simmer, then ladle it into warm shallow bowls. Place a piece of ?sh in each bowl, garnish with fresh thyme, if desired, and serve.
Recipe courtesy Bing Food & Drink app.
Course: Main Course