* Exported from MasterCook * Broth of Black Bass & Minced Vegetables Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafood Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Black sea bass, fluke -- flour Fillet -- 1/2" diced Salt and ground white pepper 3 tablespoons Butter 4 medium Shallots -- minced very fine 4 large Garlic cloves -- minced very f 3 cups Chicken stock or broth 4 To 6 kaffir lime leaves (1-1 1 small Lemon -- enough zest removed Very fine to yield 1 tbsp 1 Orange -- enough zest removed Fine to yield 1 tbsp. 1 teaspoon Fresh thyme leaves -- minced 1 small Leek, quartered lengthwise Thoroughly (3 tbsp) -- sliced 1 small Fennel bulb -- top branches re Top branches removed and sl (3 tbsp.) bulb reserved for 1/4 small Red bell pepper, seeded -- (3 1/4 small Seedless cucumber (3 tbsp.) For the broth, season fish with salt and pepper; set aside. Heat butter in a large saucepan. Add shallots and garlic; saut' until softened, 3 to 5 minutes. Stir in kaffir lime leaves. Off heat, use an immersion blender to emulsify the liquid, or process liquid in a blender until emulsified. Pour liquid back into pan and return pan to high heat. Add fish and all remaining ingredients. Cook until fish turns opaque, about 1 minute. Adjust seasoning with salt and white pepper . Meanwhile, sprinkle an equal portion of bread crumbs over each ramekin of beans; broil bean casseroles until bread crumbs are golden brown, about 3 minutes. Ladle a portion of fish and vegetable broth among each of 4 soup plates and serve both fish broth and the bean casserole together as a first course or light main course. mm Norma Wrenn - - - - - - - - - - - - - - - - - -