Editorial sample recipeFrench ProvençalintermediateGluten-FreeDairy-FreeHalal

Provençal Saffron Sea Bass With Garlic Fennel Broth

Name: Provençal Saffron Sea Bass With Garlic Fennel Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 4 fillets sea bass fillets, skin-on, about 6 oz each; 2 tbsp extra virgin olive oil; 1 medium fennel bulb, thinly sliced; 4 cloves garlic, minced; 1 cup canned crushed tomatoes; 1.5 cups halal vegetable broth; 0.25 tsp saffron threads, crushed; 1 tsp orange zest, freshly grated; 0.25 cup fresh flat-leaf parsley, chopped

A fragrant, Mediterranean-inspired fish skillet featuring golden sea bass simmered in a warm garlic, fennel, and tomato broth infused with saffron and orange zest.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Crisp Searing and Gentle Simmering

Searing fish skin-side down builds crisp texture, while finishing in rich broth ensures tender, moisture-rich fish.

Instructions

Step 1: Heat one tablespoon of olive oil in a wide skillet over medium heat. Add the sliced fennel and cook for 5 minutes until softened and light golden.
Step 2: Add the minced garlic and orange zest to the skillet, stirring for 1 minute until fragrant.

Step 3: Steep the saffron threads in two tablespoons of warm broth, then pour the mixture into the skillet along with the crushed tomatoes and remaining vegetable broth. Season lightly with salt and simmer for 5 minutes.

Step 4: Pat the sea bass fillets completely dry with paper towels and season both sides with salt and black pepper.

Step 5: Heat the remaining tablespoon of olive oil in a separate non-stick skillet over medium-high heat. Place the fish skin-side down and sear for 4 minutes until crisp.

Step 6: Transfer the fish fillets skin-side up into the gently bubbling broth. Simmer for 3 to 4 minutes until the fish flakes easily. Stir in fresh parsley and serve warm.

Cooking tips

Patting the fish skin thoroughly dry ensures a crisp skin without sticking.
Steeping saffron in warm broth before adding it unlocks maximum color and aroma.
Original home-cooking adaptation inspired by French Provençal; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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