source: LLM-generated
Ingredients (two portions)
- 6 oz black sea bass fillet, skin-on
- 2 cups savoy cabbage, torn into wide ribbons
- 2 oz baby bella mushrooms, sliced
- 3–4 shiitake mushrooms, sliced or torn
- 8 baby carrots, halved lengthwise
- ½ yellow onion, thinly sliced in half-moons
- 2 garlic cloves, smashed
- 2 cups chicken bone broth
- ½ cup dry white wine
- 1 tbsp fish sauce
- 1 bay leaf, 2 thyme sprigs
- ½ lemon
- 2 tbsp olive oil
- Salt and black pepper
Method
Sweat onion in olive oil over medium heat 8–10 minutes until soft and lightly golden. Add garlic for 2 minutes. Push aside, raise heat, add mushrooms in a single layer — leave undisturbed 3 minutes for color. Deglaze with wine, reduce by half. Add broth, fish sauce, bay leaf, thyme. Bring to a gentle simmer. Taste and season.
Add carrots, simmer 5 minutes. Add cabbage, simmer another 5 minutes until tender but not collapsed. Remove bay and thyme. Hold on lowest heat.
Pat fish dry. Season flesh side with salt and pepper, skin side with a pinch of salt. In a separate skillet, heat olive oil over high until just smoking. Place fish skin-side down, press gently for 30 seconds. Cook 2–3 minutes without moving until skin releases cleanly. Do not flip.
Transfer fish skin-side up into simmering broth, keeping skin above the liquid. Cover and cook on low 5–7 minutes until flesh is just opaque and flakes at the thickest point.
Squeeze lemon into broth. Ladle vegetables and broth into a wide bowl. Set fish on top skin-side up. Drizzle with olive oil. Serve immediately with bread.
Notes
Fish sauce plus bone broth runs salty — start with ½ tbsp and taste before adding more. Ask the fishmonger to pin-bone at purchase. The skin sear is worth doing but the lid during the broth finish steams it soft. Accept it or skip the sear entirely and poach straight through. Recipe scales (probably).
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