Bar Noir Pur Sud Recipe
gently steamed black bass, jus de bouillabaisse, spring onion and olives
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Bouillabaisse Sauce
Garnish
Method
Prepare Bouillabaisse Sauce
- 1
- 2
Add Tomatoes and Stock
Stir in diced tomatoes, fish stock, saffron, fennel, orange zest, and bay leaf. Bring to a simmer and cook for 20 minutes.
- 3
Season the Sauce
Season with salt and black pepper to taste. Remove from heat and strain the sauce to remove solids. Keep warm.
Cook the Black Bass
- 4
Steam the Fish
Place black bass fillets in a steamer basket over boiling water. Steam for about 8-10 minutes, or until the fish is cooked through and flakes easily.
Plate the Dish
- 5
Serve
On a plate, place a portion of the bouillabaisse sauce, top with the steamed black bass, and garnish with sliced spring onions and black olives.
