Sea Bass And Arugola Soup Food

SEA BASS WITH ASPARAGUS

Steps:

• Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside.
• Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt.
• Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside.
• Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus.
• Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.

LENTIL SOUP WITH GOAT CHEESE AND ARUGULA

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add carrots and celery to stockpot; continue cooking until soft, about 10 minutes. Pour vegetable broth, water, and white wine over the mixture. Stir crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper into the mixture; bring to a boil, reduce heat to medium-low, cover the stockpot, and simmer, stirring occasionally, until the lentils are soft, about 1 hour.
• Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.

SEA BASS WITH POTATOES AND TOMATOES IN PARCHMENT WITH ANGEL HAIR PASTA AND ARUGULA SALAD WITH LEMON AND OLIVE OIL

Steps:

• Preheat the oven to 450 degrees F.
• Place the fish on one half of a sheet of parchment paper large enough to wrap the entire fish. Season the fish inside and out with salt and pepper. Tuck the herbs inside of the fish. Spread the potatoes, onion and tomatoes over and around the fish. Drizzle with the 3 tablespoons olive oil and the 1/2 cup wine and season again with salt and pepper. Fold the other half of the paper over the fish, double fold the edges and crimp. Place the package on a baking sheet and place in the center of the oven and bake for 25 minutes.
• In a saute pan, sweat shallots and garlic. Add the remaining 1 cup of wine and clam broth. Reduce by half. Toss pasta with reduction. Remove the package from the oven and cut it open with scissors. Let sit a few minutes.
• Divide the pasta among 4 plates, then fillet the fish and divide it among the plates. Arrange several spoonfuls of the vegetables around the fish and ladle some of the juices over the fish and pasta. Drizzle with some of the cooking juices and extra virgin olive oil.
• Arugula Salad: Place arugula on a large platter. Squeeze lemon juice over and drizzle with olive oil. Season with salt and pepper and toss to coat. Place slices of cheese on top.

SEA BASS AND ARUGOLA SOUP

Steps:

• Rinse fish carefully to remove blood. Place in a soup or fish kettle and add wine, water, bay leaf, peppercorns and salt. Place over medium-low heat and bring slowly to a simmer. Simmer very gently about 10 minutes, or until fish is cooked through but still firm. Remove from heat. When cool enough to handle, remove fish from broth. (Do not discard broth.) Skin and bone fish, break into small chunks and set aside.
• In another pot, add olive oil and, over medium heat, saute sliced leek until softened. Add about 2 1/2 cups of the arugola, reserving the rest for garnish. Stir to mix well with the leek and let simmer gently several minutes until arugola has softened.
• Strain the fish broth through a cheesecloth. There should be about 3 cups of broth. Add enough chicken stock to make total of 4 cups, and add this to arugola mixture. Add diced potatoes. Bring to a simmer, then cover and cook gently about 40 minutes, until potatoes are very soft.
• Remove soup from heat. Add reserved fish and buttermilk. Stir to mix. Taste, adding salt if necessary and freshly ground black pepper if desired. Serve immediately.

SEA BASS CHOWDER

Steps:

• Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and sauté over high heat 4 minutes.
• Add rest of drippings and flour and cook over medium low heat, stirring, until flour mixture is golden and a bit thickened.
• Stud chunk of potato with whole cloves and add to soup along with next 8 ingredients (diced potatoes through bay leaf) plus 6 cups water; cover and simmer for 30 minutes.
• Add fish, cover and let simmer 8 more minutes; remove and discard the potato chunk with the whole cloves stuck in it.
• Pour chowder into 4 soup bowls, top with lemon slices and serve hot.