Full Recipe
Author
Aleksandra Crapanzano| Sam and Sam Clark of Moro |
Description
"The fish here is poached in a rather classic mix of wine and stock. What makes the recipe sing is the hot paprika vinaigrette. It couldn't be easier to make, but a generous drizzle of it gives a delicate fillet of fish spice, heat, and a heady infusion of garlic. It also adds a trail of striking, burnished red. At the restaurant, this fish is served with spinach and grilled bread. At home, I often replace with bread with couscous, which I also drizzle with the paprika vinaigrette. Chilean sea bass, is not technically a bass, but a Patagonian toothfish. (It is rumored that when given the arguably more chic name of Chilean sea bass, Patagonia toothfish tripled in both price and popularity.) It has since become over-fished. That said, you might easily substitute black sea bass, striped bass, or even black cod (also known as sablefish) with equally delicious results—these choices are not only more reasonable in cost, but also, at present, more ecologically sound. I crave this recipe after a few nights of rich food. It is simple, healthy, and vivid in flavor. Serve over cooked chard, if you like."Reprinted with permission from The London Cookbook by Aleksandra Crapanzano (@aleksandracrapanzano). Ten Speed Press © 2016.
