Food & Cooking Recipes Ingredients Seafood Recipes Thomas Keller's Mediterranean Bass with Squid, Fennel, and Tomatoes 3.8 (5) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: not applicable Servings: 4 Ingredients 8 small squid (about 8 ounces), cleaned, tentacles trimmed and reserved, bodies halved lengthwise Milk, for soaking 12 baby fennel bulbs, trimmed 2 cups Thomas Keller's Shellfish Broth Thomas Keller's Shellfish Broth Coarse salt and freshly ground white pepper Extra-virgin olive oil 4 cloves garlic, unpeeled, smashed 4 sprigs fresh thyme 8 pieces Thomas Keller's Tomato Confit Thomas Keller's Tomato Confit, halved lengthwise Canola oil 4 large or 8 small pieces bass fillet (1 ½ pounds total), pinbones removed 1 tablespoon finely chopped fresh parsley Directions Place squid in a small bowl; add enough milk to cover. Let soak, refrigerated, for at least 2 hours or up to 1 day. Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add fennel; cook until tender, about 5 minutes. Using a slotted spoon, transfer to ice bath; drain, and set aside. Preheat oven to 325 degrees. In a small saucepan, bring shellfish broth to a simmer over medium heat; reduce by half. Meanwhile, drain squid on paper towels; season with salt and pepper. Heat 1/8 inch olive oil in a medium ovenproof skillet over medium heat; add fennel, garlic, and thyme. When oil begins to sizzle, transfer pan to oven. Add tomato confit after 2 minutes. Lightly coat a large skillet with canola oil; set over medium-high heat. Season both sides of the fish with salt; season the flesh side with pepper. Add fish to pan, skin-side down, reducing heat to medium-low; weight fillets briefly with another skillet to prevent curling. Remove skillet, and cook until skin is golden and crisp, 4 to 5 minutes. Using a spatula, turn over fish and cook for 1 minute; drain on paper towels. Bring shellfish broth to a simmer; add squid, and simmer until bodies begin to curl, about 1 minute. Stir in parsley; remove from heat. Remove pan from oven; drain fennel and tomatoes on paper towels. Divide fish among 4 serving plates, centering them skin-side up; arrange fennel, tomatoes, and squid around fish. Pour one-quarter broth around each serving. Serve immediately. Print