Sturgeon Recipe

Cooking Instructions

1. 1

   Prepare the Fennel Broth

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped fennel bulb and minced garlic. Sauté for about 5 minutes until the fennel is softened.

2. 2

   Add Fish Stock

   Pour in the fish stock and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.

3. 3

   Cook Mussels and Clams

   Add the mussels and clams to the broth. Cover the pot and cook for about 5-7 minutes until the shells open. Discard any that do not open.

4. 4

   Add Squid and Beans

   Stir in the cleaned and sliced squid and the white beans. Cook for an additional 3-4 minutes until the squid is opaque and tender.

5. 5

   Season the Broth

   Season the broth with salt and black pepper to taste. Finish with chopped parsley and a squeeze of lemon juice.

6. 6

   Grill the Sturgeon

   While the broth is simmering, preheat a grill or grill pan over medium-high heat. Brush the sturgeon fillets with the remaining olive oil and season with salt and pepper. Grill for about 4-5 minutes on each side until cooked through and grill marks appear.

7. 7

   Prepare the Grilled Bread

   Toast the bread slices on the grill until golden brown and crispy.

8. 8

   Serve

   To serve, place the grilled sturgeon on a plate, ladle the fennel broth with mussels, clams, and squid over the top, and serve with grilled bread on the side.