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Black Sea Bass with Fennel Confit and Tomato, Saffron and Basil Broth

by Ed Murray Jr.

Serves 4


For fennel confit:

1 bulb fennel, chopped
3 cups olive oil
Pinch red pepper flakes
Pinch star anise


Simmer all ingredients for 30 minutes. Strain out oil. Will keep, covered, in refrigerator for 2 weeks.

For tomato, saffron and basil broth:


5 large tomatoes, peeled, seeded and diced
1 teaspoon saffron
1/8 cup basil, chopped (don’t over-chop basil or it will bruise)
1 onion, chopped
4 tablespoons olive oil
1 cup shrimp or chicken stock


Sauté tomato, saffron, basil and onion in olive oil. Add stock; simmer 30 minutes. Strain and reserve liquid.

For sea bass:


4 6-8 ounce sea bass fillets, or any firm white fish, S.C.ales off and skin on
Olive oil for sautéing


Sauté fish in pan, skin side down, for 2 to 3 minutes. Turn over and put in oven-proof dish. Finish cooking fish in 450-degree oven for 5 to 10 minutes. To plate, divide fennel confit on 4 plates. Top with fish and drizzle broth over.

Ed Murray Jr. uses classic European cooking methods to create sensational Coastal Carolina cuisine. His entire menu is on the Web at www.parsonstable.com.


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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