On the most recent episode of Capital Cooking, Chef Enzo Fargione or Elisir, helped us Set the Mood with Food with his Chilean Sea Bass in Fennel/Anise Broth with Smoked Purple Potatoes. Enjoy!
(Makes 4 Servings)
24oz Chilean Sea Bass, cut into 4 thick squares
2 Medium size fennel bulbs, cut into thin slices
1 Garlic clove, minced
2oz Extra virgin olive oil
4 Each dry star anise flowers
4 Cups of water or chicken stock
2 Abundant pinches of saffron
2 Large purple potatoes
Cracked black peppercorns
A few leaves of fresh basil
A few apple wood chips for smoking
- With a medium size melon-baller carve 20 spheres out of the purple potatoes. Boil them in salted water and set aside to be smoked.
- Sprinkle the wood chips with water and place them on the bottom of a deep hotel pan. Light the chips with a torch until they start to smoke and place a perforated, small hotel pan on top of it. Place the purple potatoes on top of the perforated pan and cover very well with aluminum foil. Smoke for about two hours.
- Drizzle 1 Oz of extra virgin olive oil in a medium size baking dish, sprinkle with salt and the minced garlic. Fan out 4 slices of fennel on the bottom of the pan, placing each of the fish fillets on top of a fennel slice.
- Sprinkle the anise stars in the pan and add the stock; bake at 400 degrees for 8-10 minutes.
- Use a spatula to transfer each portion of fish and the fennel to a pasta bowl.
- In the baking dish, add the saffron and the potatoes and reduce the fish broth for 30 seconds over medium-high heat until a bright yellow color forms in the broth.
- To the broth, add the basil, sprinkle with the cracked black peppercorns and drizzle with the remaining olive oil.
- Place five potato rounds in each bowl around the fish and generously add the hot saffron broth to each bowl.
Photo by Kristen Finn