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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tomato confit: | 2. Preheat the oven on its very lowest setting. | 3. Plunge the tomatoes in boiling water for a few seconds, then pass them immediately under cold, running water. | 4. Peel, cut into quarters and deseed. | 5. Arrange the tomatoes on a baking sheet or ovenproof dish. | 6. Drizzle lightly with olive oil. | 7. Peel and crush the garlic clove and sprinkle over the tomatoes. | 8. Tear off the thyme leaves and sprinkle them over the tomatoes. | 9. Roast in the oven for 2 hours. | 10. Bouillabaisse sauce: | 11. Peel and mince the onion. | 12. Dice the leek and fennel. | 13. Peel and mince the garlic. | 14. Heat 2 tablespoons olive oil in a skillet over a high heat. | 15. Fry the onion, leek, fennel and garlic until golden. | 16. Add the saffron, crumbled thyme and dried fennel. | 17. Add the wine, scraping the base of the pan with a spatula, and cook until the wine has completely evaporated. | 18. Add the fish stock and reduce by two thirds. | 19. Add the rest of the oil in a steady stream, while stirring to create a smooth emulsion. | 20. Season and leave to stand at room temperature. | 21. Vegetable salsa: | 22. Soak the raisins in the vinegar. | 23. Dice the onion, zucchini and eggplant and lightly brown each vegetable separately in a nonstick skillet. | 24. Mix the vegetables with the minced garlic, raisins, pine nuts, capers, shredded basil and coarsely chopped parsley. | 25. Season the sea bass fillets. Make diagonal incisions at regular intervals along the skin side. | 26. Seal the fish, skin side downwards for 5 minutes over a medium heat in a nonstick skillet with 1 tablespoon olive oil. Cook for 1 minute on the other side. | 27. Deep fry the parsley leaves at 350°F | 28. Briefly fry the vegetable salsa in a little olive oil over a very high heat | 29. Divide the salsa between the 4 plates and arrange the fish on top. | 30. Garnish each plate with 2 pieces of tomato confit and fried parsley. Surround with bouillabaisse sauce. | 31. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea bass fillet	4		cut	100.8667	0.0	22.44	0.5667
tomato	2			80.4198	17.3796	3.9316	0.8936
olive oil				-	-	-	-
garlic clove	1			100.8667	0.0	22.44	0.5667
thyme	1			-	-	-	-
parsley	4	sprigs		1.368	0.2405	0.1129	0.03
salt pepper			ground	100.8667	0.0	22.44	0.5667
extra virgin olive oil	1	cup		100.8667	0.0	22.44	0.5667
white onion	1			32.0	7.472	0.88	0.08
leek	1/2			27.145	6.2968	0.6675	0.1335
fennel bulb	3	ounces		26.365	6.2085	1.0546	0.1701
garlic clove	3			100.8667	0.0	22.44	0.5667
saffron thread	1	teaspoon		100.8667	0.0	22.44	0.5667
thyme	3	sprigs		-	-	-	-
fennel	6	sprigs	dried	26.365	6.2085	1.0546	0.1701
white wine	1	cup		-	-	-	-
fish stock	1	cup		37.28	0.0	5.2658	1.8873
raisin	2	tablespoons		62.2875	16.401	0.6992	0.0949
wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
zucchini	1/2	cup	diced	10.54	1.9282	0.7502	0.1984
eggplant	1/2	cup	diced	10.25	2.4108	0.4018	0.0738
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
garlic clove	3			100.8667	0.0	22.44	0.5667
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.