Sea Sun Recipe

Parboil the fingerling potatoes in salted water until just tender, about 10 minutes from boiling. Drain and immediately plunge into cold water to stop cooking; halve and set aside.

In a large sauté pan, heat 1 tbs olive oil over medium heat. Add thinly sliced fennel and a pinch of salt; cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Add parboiled halved potatoes to the pan and cook 3–4 minutes to brown lightly. Add the spinach or Swiss chard and cook until just wilted, about 1–2 minutes. Stir in lemon zest and adjust seasoning with ½ tsp salt. Keep warm on very low heat while preparing seafood and broth.

Place saffron threads in 2 tbs warm water to bloom for 5–10 minutes.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add minced shallot and sauté until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with 120 ml dry white wine and 15 ml dry sherry (if using). Let the alcohol reduce by half, about 2–3 minutes.

Add 500 ml fish stock (or clam juice), bloomed saffron with its water, 80 ml fresh orange juice, 15 ml lemon juice, and 60 g tomato concasse. Bring to a gentle simmer and let flavors meld for 8–10 minutes.

Season the broth with ¾ tsp salt and ½ tsp freshly ground pepper. Whisk in the cold cubed butter off the heat, a few pieces at a time, to slightly thicken and add gloss (monter au beurre). Keep warm but do not boil once butter is incorporated.

Pat scallops and shrimp dry with paper towels. Season all seafood lightly with 1 tsp salt and ½ tsp pepper, dividing salt appropriately between scallops/shrimp/fillet.

Heat a large heavy skillet over high heat until very hot. Add 2 tbs olive oil and 1 tbs butter. Sear scallops (do not crowd) 1.5–2 minutes per side until deep golden crust forms; transfer to a plate and tent loosely with foil to keep warm.

In the same skillet reduce heat to medium-high, add the shrimp and sear 1–1.5 minutes per side until opaque and curled; remove and keep warm with scallops.

Season the sea bass/cod fillet and add to the skillet with a touch more oil if needed. Sear skinless fillet 2–3 minutes per side depending on thickness, until just cooked through and golden. Transfer to warm plate.

Finish any pan fond by adding a splash (about 1 tbs) of the prepared broth to the hot skillet and scraping up browned bits; swirl in 1 tbs butter to create a quick pan sauce, then spoon over the cooked fish and shellfish.

Divide the warmed vegetable base between 4 shallow bowls (or 2 large). Arrange the seared fish fillet on one side and nest scallops and shrimp around it to create a composed 'sea' presentation.

Ladle the citrus-saffron broth gently around the seafood and vegetables, filling the bowl but leaving the top of the seafood exposed so crust remains crisp.

Finish with a small drizzle of extra-virgin olive oil, scatter microgreens and dill fronds, and sprinkle a small pinch (¼ tsp) of smoked paprika if using for color. Serve with lemon wedges on the side.

Recommend serving immediately while broth is warm and seafood is hot. Each bowl should be aromatic with citrus and saffron, and balanced between the 'sun' broth and 'sea' proteins.