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Fish/Seafood

Poached Chilean Sea Bass in Saffron-Infused Broth

Are you looking for a solid recipe for a fancy date night or dinner party in? Have you reached the “I really want to impress you” point in your relationship and you want to make a dinner that is so perfectly divine that your date will be in awe of your skills? Do you want your friends to think you’re a genius in the kitchen?

If the answer to any of these questions is yes, you’re in luck, because this poached Chilean sea bass in saffron-infused broth is legendary. Yes, this meal is a bit spendy due to the cost of sea bass and saffron, but what’s a few extra dollars between friends (or more)? 

This utterly lovely meal is quick and simple to prepare, but very impressive when it comes to presentation and complex flavors. I like pairing this sea bass with rice or potatoes, a baguette (to soak up any amazing leftover broth), and a fresh vegetable like asparagus. It’s pretty much a perfect meal, so why stop the spendiness there? Thrown in an extra-nice bottle of wine and you’ve got yourself one awesome night in.

Ingredients:

1 Tbsp. olive oil

2-3 shallots, thinly sliced

4 fillets fresh Chilean sea bass

¾ c. cherry tomatoes, quartered

1 c. dry white wine

2 bay leaves

1 tsp. saffron threads

2 c. chicken or fish broth

3 green onions, sliced

Salt, pepper, and red pepper flakes to taste

Pat the sea bass fillets dry and season with salt and pepper on all sides.

Heat the olive oil in a large skillet over medium high heat. Add the shallots and cook until soft. Add the wine and simmer at medium low heat until reduced by half or so. Add the tomatoes, bay leaves, chicken broth, and saffron and simmer for 5 more minutes.  Add salt, pepper, and red pepper flakes to taste. 

Place the sea bass fillets in the saffron broth, cover the skillet and cook for about 3 minutes. Turn the fish over carefully and cook for another 2 minutes (or until fish easily flakes with a fork. 

Serve the fillets in shallow bowls with a generous serving of broth. Top with green onions and serve hot.

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