French cuisine
Ingredients:
- 4 strips lemon zest, removed with a vegetable peeler.
- 1 leek (about 5 oz), trimmed, split, washed, and cut into julienne strips.
- 1 large carrot, peeled and cut into julienne strips.
- ½ cup coarsely chopped celery.
- 1 small red onion, thinly sliced.
- 5 garlic cloves, thinly sliced.
- ¾ cup water.
- ¾ cup dry white wine.
- 2 tbsp olive oil.
- 2 tbsp unsalted butter.
- 1 tsp salt.
- 4 skin-on striped bass fillets (about 6 oz each).
- ¼ tsp freshly ground black pepper.
Directions:
- If you can’t find striped bass where you live, replace it with a fish of approximately the same size, anything from red snapper to porgy to black sea bass.
- Stack the strips of lemon zest and cut into fine julienne strips.
- Combine zest, leek, carrot, celery, red onion, garlic, water, wine, olive oil, butter, and salt in a large stainless steel saucepan and bring to a boil over high heat.
- Cover, reduce the heat to medium, and boil gently for 4 minutes.
- Add the fish and bring to a boil, then cover, reduce the heat to low, and simmer for 1 minute.
- Set the fish aside, covered, in the broth for 5 minutes to rest and finish cooking before serving.
- To serve, carefully remove the fillets from the broth with a slotted spoon and transfer to four individual plates.
- Add the pepper to the broth, and bring to a boil.
- Spoon the broth and vegetables over the fish and serve.