Black Bass With Scallions in Ginger Nage

Name: Black Bass With Scallions in Ginger Nage
Total time: 1 h 45 min
Yield: Four servings
Ingredients: 1 bottle white wine; 4 cups water; 1 cup white-wine vinegar; 1 stalk celery coarsely chopped; 1 clove garlic peeled; 4 leeks cut into 2-inch chunks; 3 fresh tomatoes quartered; 1 sprig fresh thyme; 1 sprig fresh rosemary; 2 teaspoons fine sea salt; 1/8 teaspoon cayenne pepper; 1/2 small fennel bulb with some green attached, quartered; 6 fresh mint leaves; 10 fresh basil leaves; 4 black bass fillets about 8 ounces each (red snapper or halibut can be substituted); 20 scallions trimmed; 1 fresh tomato peeled seeded and diced; 1 2 1/2-inch piece of fresh ginger peeled and cut into julienne strips; 1 lemon peel and pith removed sections cut out from membranes and diced; 10 fresh coriander leaves cut across into thin strips

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Seaman, First Class

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Ingredients

Yield:Four servings

1bottle white wine
4cups water
1cup white-wine vinegar
1stalk celery coarsely chopped
1clove garlic peeled
4leeks cut into 2-inch chunks
3fresh tomatoes quartered
1sprig fresh thyme
1sprig fresh rosemary
2teaspoons fine sea salt
⅛teaspoon cayenne pepper
½small fennel bulb with some green attached, quartered
6fresh mint leaves
10fresh basil leaves
4black bass fillets about 8 ounces each (red snapper or halibut can be substituted)
20scallions trimmed
1fresh tomato peeled seeded and diced
12½-inch piece of fresh ginger peeled and cut into julienne strips
1lemon peel and pith removed sections cut out from membranes and diced
10fresh coriander leaves cut across into thin strips

Ingredient Substitution Guide

Preparation

Step 1
Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil. Lower the heat and simmer for 1 hour and 10 minutes. Add the fennel, mint and basil and simmer for 20 minutes longer. Strain.
Step 2
Return the broth to the pot and simmer. Add the fish and poach until just cooked through, about 5 minutes. Transfer the fish to 4 large soup plates. Add the scallions to the broth and blanch until just tender, about 2 minutes.
Step 3
Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander. Ladle broth over the fish and serve immediately.