Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

Ingredients for Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

• 1 1/2 teaspoons fennel seeds

• 1/2 teaspoons aniseed

• 1/2 teaspoons whole white peppercorns

• 1/2 teaspoons minced fresh thyme

• 1/4 teaspoons (scant) saffron threads

• 110g (1 stick) butter, room temperature

• 1 1/2 teaspoons tomato paste

• 3 garlic cloves, unpeeled

• 1 teaspoon plus 2 tablespoons olive oil

• 60ml coarsely chopped pitted picholine olives* or other brine-cured green olives

• 2 tablespoons drained capers

• 2 tablespoons raisins

• 4 anchovy fillets, rinsed

• 1/2 teaspoons dried crushed red pepper

• 1 bunch broccoli rabe (rapini

• about 450g ), cut crosswise into 1/2-inch slices

• 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

• 350ml sliced radishes

• 6 (170g) farmed striped bass fillets with skin

• Plain flour (for dredging)

• 2 tablespoons vegetable oil

• *Medium-size brine-cured green olives

• available at some supermarkets and at specialty foods stores.

How to make Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

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.

Preheat oven to 177°C. Place garlic in small ovenproof dish. Drizzle with 1 teaspoon oil, cover tightly with foil, and roast until tender, about 30 minutes. Cool; peel.

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.

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.

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 90ml saffron butter, and simmer until vegetables are tender and broth thickens slightly, stirring frequently, about 4 minutes.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.