30 bass reserve Recipes

sea beans (salicornia), tips (tiny branches along stem) reserved and stems discarded (3/4 cup), cooked jumbo lump crabmeat , picked over and broken into small pieces, scallions, finely chopped, fresh lime juice, curry powder , or to taste, skinless sea bass fillet (3/4 inch thick), bones removed with tweezers, egg white, lightly beaten, chopped unsalted shelled pistachios (not dyed red; 3 oz), vegetable oil, pistachio oil, fleur de sel to taste, coconut sauce

baking potatoes, salt and pepper, sea bass fillets, olive oil and butter (for frying), salt and pepper, tomatoes, cut into quarters, chopped coriander, ripe avocado, cut into small cubes, limes , juice and zest of, virgin olive oil

cold water, mixed small whole (1/4- to 3/4-lb) white-fleshed fish (such as black bass, branzino, daurade, red snapper, and rouget), cleaned and filleted with skin, reserving heads and bones for stock, carrots, thinly sliced, celery rib, thinly sliced, onion, halved and thinly sliced , plus 1 large onion, chopped, black peppercorns, baguette, baby squid, cleaned, salt, olive oil, flat anchovy fillets, minced, garlic cloves, minced, crumbled dried small hot red chile such as peperoncini or dried hot red pepper flakes, tomato paste, chopped fresh flat-leaf parsley, dry white wine

olive oil, yellow onions, chopped (2 small), white potatoes, large-diced, fennel, chopped (1 large bulb), kosher salt, black pepper, freshly ground, good white wine, tomatoes, chopped, seafood stock or 1 quart fish stock, garlic, chopped (3 cloves), saffron thread, shrimp, shelled and deveined (reserve the shells for the stock), halibut, cut in large chunks, bass fillet, cut in large chunks, mussels, cleaned, pernod, orange zest, grated, toasted baguette, sliced, buttered, and rubbed with garlic

unsalted butter, softened, mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and turbot), gills removed and bones and heads rinsed well, onions, sliced, fresh parsley stems (reserve leaves for another use), fresh lemon juice, salt, cold water, dry white wine

unsalted butter, softened, mixed bones and heads of white-fleshed fish (such as cod, grouper, monkfish, porgy, red snapper, striped bass, and/or turbot),gills removed and bones and heads rinsed well, onions, sliced, parsley stems (reserve leaves for another use), fresh lemon juice, salt, cold water, dry white wine

unsalted butter, softened, mixed bones and heads of white-fleshed fish (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), gills removed and bones and heads rinsed well, onions, sliced, parsley stems (reserve leaves for another use), fresh lemon juice, salt, cold water, dry white wine

vegetable oil, wild american shrimp, peeled, deveined , shells reserved, thyme, bay leaves, whole peeled tomatoes with juices, slab bacon , cut into 1/2 cubes, or thick-cut bacon, sliced into 1/2 strips, celery stalks, finely chopped, carrots, finely chopped, onions, finely chopped, leek (white and pale-green parts only), finely chopped, garlic cloves, finely chopped, jalapeno (with seeds), finely chopped, new potatoes, peeled, cut into 1/2 cubes, kosher salt , freshly ground pepper, hot pepper sauce (such as cholula or tabasco; optional), baguette, toasted, cooked stone-ground grits or rice, chopped flat-leaf parsley

striped sea bass fillet, bones removed , cut into long thin strips, unsalted butter (1/2 lb cubed ), plus 1 tbsp, vermouth, lemon grass stalks, onion, roughly chopped, celery stalk, roughly chopped, carrot, roughly chopped, thyme, bay leaf, handful of peppercorns, champagne, shallots, thinly sliced, olive oil, lemons, peels removed and cut in half , reserved, garlic clove, heavy cream, zucchini, chicken stock, red bell pepper, skin removed , julienned, caviar , such as sevruga or beluga, chervil to garnish, salt and pepper to taste

black sea bass about 1 lb, salt and pepper, to taste, orange , segmented, zest and juice reserved, lime , segmented, zest and juice reserved, lemon , segmented, zest and juice reserved, pink grapefruit , segmented, zest and juice reserved, butter, melted, cleaned spinach leaves

thyme leaves, coarsely chopped (stems reserved), oregano leaves, coarsely chopped (stems reserved), fresh parsley leaves, coarsely chopped (stems reserved), garlic cloves (passed through a press or mashed with a mortar and pestle), extra virgin olive oil, lemon , zest of, fresh lemon juice, salt and pepper, striped bass, cleaned, thyme , oregano and parsley, bay leaves, garlic cloves, crushed, lemon, thinly sliced, red onion, sliced in 1/4-inch rings, salt & freshly ground black pepper, extra virgin olive oil

chopped fresh flat-leaf parsley, garlic, finely chopped, extra-virgin olive oil, salt and freshly ground black pepper, roasted red bell peppers, peeled, seeded and diced, pitted and coarsely chopped nicoise olives, garlic, finely chopped, aged sherry vinegar, extra-virgin olive oil, honey, chopped fresh thyme leaves, chopped fresh flat-leaf parsley, salt and freshly ground black pepper, canola oil, garlic, peeled, yellow pepper , roasted, peeled and seeded, yellow tomatoes, halved, ancho chile , soaked in boiling water until soft, seeded and coarsely chopped, new mexican chile , soaked in boiling water until soft, seeded and coarsely chopped, white bread, crust removed, cut into small cubes, white wine vinegar, toasted whole almonds, honey, salt and freshly ground black pepper, coriander seeds, fennel seeds, crushed garlic cloves, orange, juiced , flesh reserved, lemon, juiced , flesh reserved, black peppercorns, splash spanish wine (recommended : albarino), wild striped bass fillets, skin-on, canola oil, salt and freshly ground black pepper, parsley leaves, for garnish

chopped drained oil-packed sun-dried tomatoes , 2 tbsp oil reserved, drained capers, chopped garlic, minced fresh thyme or 1 1/2 tsp dried, dry white wine, bottled clam juice, sea bass fillets

eggplants , medium sized (3 1/2 to 4 inches in diameter), homemade herb oil , recipe follows, salt and freshly ground black pepper, olive oil, onions, peeled and sliced 1/4-inch thick, fennel, cored and sliced 1/4-inch thick , reserve the tops for the striped bass and for garnishing the plate, thyme, sugar, golden raisins, champagne vinegar, toasted pine nuts, zucchini, sliced into 24 (1/4-inch) rings, yellow squash, sliced into 24 (1/4-inch) rings, tomatoes, sliced into 24 (1/4-inch) rings, basil cream , recipe follows, note* : be aware that when purchasing the following items you try to get them all to be the same in diameter for presentation.

olive oil, freshly squeezed lemon juice, fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and, coarse salt, freshly ground black pepper, white fish fillets, such as red snapper, bass, halibut, perch, mullet or pike, vine (grape) leaves packed in brine, well rinsed, thick) slices lemon, halved, olive oil, for drizzling

extra-virgin olive oil, fish bones , such as red snapper, sea bass, or halibut, onions, sliced, carrots, peeled and sliced, fresh garlic, peeled, branches fennel, sliced, ripe tomatoes, sliced, stalk celery, sliced, potato, peeled and sliced, dry white wine, saffron threads, fresh thyme, fresh basil, chopped, light fish stock , recipe follows, or water to cover (about 3 cups), pernod, salt, freshly ground pepper, cayenne pepper, thick) slices french bread (1 per person plus extras ), rouille , recipe follows, lobsters , and/or 1 lb medium shrimp, shelled and deveined (shells reserved) or fish fillets, or 36 to 48 mussels or clams (enough for 6 to 8 people)

good olive oil, chopped yellow onions (2 small), diced small white potatoes, chopped fennel (1 large bulb), kosher salt, freshly ground black pepper, good white wine, tomatoes, chopped, seafood stock , recipe follows, or store-bought fish stock, chopped garlic (3 cloves), saffron threads, shrimp, shelled and deveined (reserve the shells for the stock), halibut and bass fillets, cut in large chunks, mussels, cleaned, pernod, grated orange zest, toasted baguette slices, buttered and rubbed with garlic, good olive oil, shells from 1 lb large shrimp, chopped yellow onions (2 onions), carrots, unpeeled and chopped, stalks celery, chopped, garlic, minced, water, good white wine, tomato paste, kosher salt, freshly ground black pepper, fresh thyme , including stems

olive oil, carrot, chopped, yellow onion, chopped, green bell pepper, chopped, ribs celery, chopped, garlic, chopped, serrano chile, fresh basil, chopped, fresh oregano, chopped, fennel seeds, black peppercorns, bay leaf, good red wine, red wine vinegar, worcestershire sauce, hot sauce (recommended : tabasco), canned pureed tomatoes, about 5 (15-oz) cans (recommended : di napoli, san marzano-style), fish stock , recipe follows, whole dungeness crab legs and bodies, with the crabmeat intact, littleneck clams , scrubbed clean, black mussels , bearded and scrubbed clean, fresh sea bass or other firm fish, cut into 1 1/2-inch pieces, peeled and deveined prawns (shells reserved for stock), suggestion : garlic bread, fresh fish bones , plus the head if you can get it, ribs celery, coarsely chopped, carrot, coarsely chopped, yellow onion, coarsely chopped, garlic, mashed, parsley stems, bay leaf, whole black peppercorns, fennel seeds, shells from the prawns, clam juice