Chilean Sea Bass Soup Recipe

Infuse saffron

Place saffron threads in a small bowl with 1 tablespoon hot water. Let bloom for at least 5 minutes to release color and aroma.

Sweat aromatics

In a medium heavy-bottomed pot, heat 1 teaspoon neutral oil over medium heat. Add the minced shallot and sliced ginger and sweat for 3–4 minutes until softened and translucent but not browned. Add smashed garlic and cook 30 seconds until fragrant.

Build broth

Pour in the dry white wine and simmer 1–2 minutes to reduce slightly. Add the chicken stock, fish stock (or clam juice), bruised lemongrass, bloomed saffron with its water, light soy sauce and fish sauce. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, for 12–15 minutes to allow flavors to meld.

Season and finish

Remove and discard the lemongrass and any large ginger slices if you prefer a clear broth. Stir in lime juice, salt and pepper. Taste and adjust seasoning—add up to 1 teaspoon more fish sauce or soy for umami, or additional lime for brightness. Keep broth warm on low while preparing fish parcels.

Prepare cabbage leaves

Bring a large pot of water to a boil. Submerge Napa cabbage leaves for 15–20 seconds until pliable but not fully cooked; immediately transfer to an ice bath to stop cooking. Pat dry with paper towels.

Season fillets

Pat sea bass portions dry and season both sides with kosher salt (about 1/8 tsp per fillet) and the indicated pepper. Brush lightly with the teaspoon of neutral oil to prevent sticking.

Wrap fish

Place one seasoned fillet in the center of each blanched cabbage leaf. Fold sides over and roll into a neat parcel. If needed, secure with a toothpick.

Poach parcels

Gently lower the cabbage-wrapped fish into the simmering broth. Cover the pot and poach over low heat for 6–8 minutes, depending on thickness, until the sea bass reaches an internal temperature of about 125–130°F (51–54°C) for a moist, just-cooked texture. Remove parcels carefully with a slotted spoon to a warm plate.

Prepare garnishes

While fish is poaching, thinly slice the Thai chilies and scallions. Roughly chop cilantro and set aside micro herbs if using.

Finish broth

If you like the soup clearer, skim any foam from the broth. Bring broth back to a gentle simmer, then remove from heat and stir in 1 teaspoon olive oil or toasted sesame oil for a glossy finish and added fragrance.

Divide the warm broth between 4 shallow bowls.

Place one cabbage-wrapped sea bass parcel into each bowl on top of the broth.

Garnish each bowl with sliced Thai chili, a sprinkle of scallions, cilantro leaves and micro herbs. Serve with a lime wedge on the side for squeezing over the fish just before eating.

Optional: For extra heat or acidity, offer a small dish of fish sauce with chopped chili and lime on the side.