Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try: Striped Bass with Yuzu Kosho and Wilted Spinach
In this riff on bouillabaisse, pasta shapes are added to the broth just before the dish is served. Like the Provencal classic, the seafood stew has multiple layers of flavor and a saffron note. But because it calls for one kind of fish -- firm-fleshed black bass -- instead of several, it's far easier to make. Ask your fishmonger to fillet the fish, reserving the head and bones of one for the broth. Serve the stew with our Parsley-Aioli Crostini.
Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed bok choy.
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Le Bernardin Fish Soup.
From "Le Bernardin Cookbook: Four-Star Simplicity" by Maguy Le Coze and Eric Ripert. Copyright 1998 by Maguy Le Coze and Eric Ripert. Used by permission of Doubleday, a division of Random House.