Striped Bass With Golden Tomato & Sweet Pepper Stew

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“The Alzheimer’s Prevention Cookbook: Recipes To Boost Brain Health”

Striped Bass With Golden Tomato & Sweet Pepper Stew

Go to COOKING “Home & Family” for today’s recipe

Tomato & Sweet Pepper Stew Ingredients
• 3 tbsp olive oil
• 1 tbsp finely choppped garlic
• 1 sm shallot, finely chopped
• 1 fennel bulb, diced large
• 2 yellow bell peppers, seeded & diced lg
• 3 yellow tomatoes, cored and diced lg
• pinch of saffron threads
• 2 tbsp pernod or other anise liqueur (ouzo or anisette)
• 1 cup white wine
• 2 cups brain-boosting broth
• salt & freshly ground black pepper

• 2 tbsp olive oil
• 4 (6-ounce) skin-on striped bass fillets
• salt & freshly ground pepper
• 1 1/2 tbsp chopped fresh flat-leaf parsley leaves, for garnish

Striped Bass With Golden Tomato & Sweet Pepper Stew Recipe
Preheat oven to 350 degrees.

To make the stew, in a large saucepan over medium heat, warm the olive oil.

Add the garlic, shallot, fennel, and bell peppers and cook, stirring occasionally until the vegetables soften. About 10 minutes.

Add the tomatoes and saffron and continue to cook until the tomatoes soften slightly, about 2 minutes.

Pour in the pernod, bring to a simmer, and cook, stirring, until almost evaporated.

Add the white wine, bring to a simmer and cook until the liquid is reduced by about half, about 5 minutes.

Pour in the broth, season with salt and pepper, and simmer uncovered for 15 minutes to bring the flavors together.

While the stew is simmering, cook the fish. In a large oven-proof skillet over medium-high heat, warm the olive oil.

Score the fish fillets with a knife and season them with salt and pepper. Add the fish fillets to the skillet skin side down and cook until the skin is golden brown and crisp, about 3 minutes.

Slide the skillet into the oven and cook until the fish skin is opaque and flaky, about 5 minutes.

Divide the stew among four plates and place a fish fillet on top. Sprinkle with parsley and serve right away.

Watercress and Avocado Salad with Grapefruit
• 6 grapefruits
• 1/2 cup extra virgin olive oil
• 1 tbsp honey
• 1tbsp shredded fresh basil leaves plus 1/4 cup torn fresh basil leaves, for garnish
• 1 tsp minced shallot
• 1/2 tsp dijon mustard
• 1/4 tsp minced garlic
• salt & freshly ground black pepper
• 3 large ripe avocados, pitted, peeled & sliced into eighths
• 6 bunches organic watercress, stemmed to leave 2 inches of stem (abt 9 cups)
• 1/2 cup torn fresh mint leaves, garnish

Cut off the top and bottom of the grapefruits and set the fruit on a cut end.

Working from top to bottom and following the countour of the grapefruit, use a sharp knife to trim away the pitch in strips, rotating the fruit after each cut.

Hold the fruit in your hand and make a pole-to-pole cut between the membrane and flesh of each section to free the grapefruit segments.

In a large bowl, combine the grapefruits, olive oil, honey, shredded basil, shallot, mustard, and garlic. Season to taste with salt and pepper.

Add the avocado slices to the dressing mixture and toss so that every slice gets coated with the dressing.

Add the watercress to the avocado and dressing mixture and gently fold to incorporate.

Transfer to a serving platter and garnish with the torn basil and mint. Serve right away.

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