Sea bass in spring vegetable broth

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 507, total fat 23 G., saturated fats 3 G., proteins 39 G., carbohydrates 39 G., fiber 10 G., cholesterol 95 mg, sodium 991 mg, sugar 10 G.

Tender sea bass fillet is served in a light and flavorful clear broth with young spring vegetables: red potatoes, lima beans, cherry tomatoes, and green onions. The highlight of this soup is the homemade garlic aioli. Serve with toasted bread and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Aioli

1 clove of garlic
1 teaspoon Dijon mustard
0.5 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1 large pasteurized egg yolk, room temperature
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil

Broth and fish

6 small green onions
Half a small fennel root (with greens)
1 stalk celery, cut in half crosswise
1 small carrot, cut in half crosswise
2 sprigs of parsley + 1 tbsp chopped leaves
1 bay leaf
0.5 tsp black peppercorns
450 g fresh lima beans
600 g small red potatoes, cut in half
1 cup cherry tomatoes of various colors, halved
6 sea bass fillets, 150-170 g each, remove bones
Toasted crusty bread, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the aioli:

Chop the garlic, then sprinkle with 0.5 teaspoon of salt and mash with the flat side of a chef's knife to form a paste. Transfer to a medium bowl, add the mustard, lemon zest, lemon juice, and egg yolk, and whisk. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; stir in 1 teaspoon of water to make the sauce more fluid. Cover and refrigerate the aioli until ready to use.
Prepare the broth:

Trim the green onions to about 6 inches (15 cm); place the tops in a large saucepan (set the bulbs aside). Trim the fennel and slice thinly; add 1 cup of fennel greens to the saucepan (set the sliced fennel aside). Add the celery, carrots, parsley sprigs, bay leaf, peppercorns, and 8 cups of water to the saucepan. Bring to a boil over medium-high heat, reduce heat to medium, and simmer for 15 minutes.

Remove the beans from their pods. Bring a small saucepan of water to a boil. Add the beans and cook for 1 minute. Drain and rinse under cold water. Remove the skins and set the beans aside.
Strain the vegetable broth into a wide saucepan. Add the potatoes and 1.5 teaspoons of salt and bring to a boil over medium heat. Reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes with a slotted spoon to a bowl. Add the green onions and tomatoes to the broth and simmer for 5 minutes.
Fish:

Make 3-4 crosswise cuts into each sea bass fillet, skin side down (do not cut through to the flesh). Sprinkle the flesh with salt. Add the fish to the pan; add the lima beans and chopped fennel, cover, and cook until the fish turns white and opaque, about 6 minutes.
Divide the potatoes into shallow bowls; top with the fish fillets, then ladle the broth and vegetables into the bowls. Sprinkle with finely chopped parsley and top with a spoonful of aioli. Serve the soup with bread and the remaining aioli.