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Recipes

Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

By Ted WalterPhotography by Mark Thomas
Image may contain Dish Food Meal Lunch and Hot Dog

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

Saffron butter

1

1/2 teaspoons fennel seeds

1

/2 teaspoon aniseed

1

/2 teaspoon whole white peppercorns

1

/2 teaspoon minced fresh thyme

1

/4 teaspoon (scant) saffron threads

1

/2 cup (1 stick) butter, room temperature

1

1/2 teaspoons tomato paste

Spiced broccoli rabe

3

garlic cloves, unpeeled

1

teaspoon plus 2 tablespoons olive oil

1

/4 cup coarsely chopped pitted picholine olives* or other brine-cured green olives

2

tablespoons drained capers

2

tablespoons raisins

4

anchovy fillets, rinsed

1

/2 teaspoon dried crushed red pepper

1

bunch broccoli rabe (rapini; about 1 pound), cut crosswise into 1/2-inch slices

Vegetables and fish

1

1/2 cups chicken broth

1

large head of cauliflower, cut into small florets

2

medium yellow squash, cut into 1/2-inch cubes

1

1/2 cups sliced radishes

6

(6-ounce) farmed striped bass fillets with skin

All purpose flour (for dredging)

2

tablespoons vegetable oil

Need to make a substitution?

Preparation

  1. For saffron butter:

    Step 1

    Finely grind first 5 ingredients in spice grinder. Transfer to small bowl. Add butter and tomato paste; stir to blend. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover and chill.

  2. For spiced broccoli rabe:

    Step 2

    Preheat oven to 350°F. Place garlic in small ovenproof dish. Drizzle with 1 teaspoon oil, cover tightly with foil, and roast until tender, about 30 minutes. Cool; peel.

    Step 3

    Place roasted garlic, remaining 2 tablespoons oil, olives, capers, raisins, anchovies, and crushed red pepper in mortar. Mash with pestle until coarse puree forms. (Alternatively, process in mini processor until coarse puree forms.) DO AHEAD: Spiced puree can be made 1 day ahead. Transfer to small bowl and chill.

    Step 4

    Cook broccoli rabe in large saucepan of boiling salted water until stems are crisp-tender, about 5 minutes. Drain, pressing on broccoli rabe to release excess water. Transfer to medium bowl. Add spiced puree and toss to coat. Do ahead Can be made 2 hours ahead. Let stand at room temperature.

  3. For vegetables and fish:

    Step 5

    Bring broth to boil in heavy large saucepan. Add cauliflower, squash, and radishes. Sprinkle with salt and pepper. Cover and simmer 3 minutes. Uncover, add 6 tablespoons saffron butter, and simmer until vegetables are tender and broth thickens slightly, stirring frequently, about 4 minutes.

    Step 6

    Meanwhile, sprinkle fish with salt and pepper, then dredge in flour. Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Place 3 fillets, skin side down, in each skillet and cook until brown, about 3 minutes per side.

    Step 7

    Divide vegetables and broth among 6 shallow soup bowls. Top each with fish fillet, skin side up. Top with spiced broccoli rabe and serve.

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