Braised Chilean Sea Bass Recipe

"As Good As It Gets!" Recipe

This braised Chilean sea bass in tomato fennel broth recipe is one of the best I have ever prepared.  This recipe is an adaptation of an incredible recipe my wife and I spotted in Fine Cooking and had to make.

The original recipe featured halibut fillets and basil, but we substituted Chilean Sea Bass and cilantro only because they were more readily available that day. I don't think it would make a difference if you substituted any hearty white fish and herbs like basil, cilantro, or parsley... this dish is really wonderful.

What you will like about it is:

• it's quick compared to the classic braising cooking method
• it all takes place in one pan
• it's easy to make
• it's as good as it gets
• For those of you who don't cook with fennel much, you don't know what you are missing. Foeniculum Vulgare may not be the prettiest vegetable, but it has an incredibly sweet, delicate flavor. It is often confused with "sweet anise" but has a milder taste. Fennel's flavor mellows even more when cooked, giving it a very subtle, sweet licorice flavor.

Braising

Braising is a cooking technique that combines two essential methods: searing and slow cooking in liquid. It involves first browning the main ingredient—often meat or vegetables—in fat over high heat to develop flavor and texture. This initial step caramelizes the surface, creating a rich, golden-brown crust that adds depth to the dish. The searing process also locks in moisture, ensuring the ingredient remains juicy and tender throughout the cooking process.

Once the ingredient is seared, it's placed in a pot or pan and covered with a flavorful liquid, such as broth, wine, or a combination of both. The liquid should partially submerge the ingredient, allowing it to cook evenly and infuse with the surrounding flavors. The pot is then covered, and the heat is reduced to a gentle simmer, allowing the ingredients to cook slowly over a prolonged period.

Braising is a time-honored cooking method that yields dishes of exceptional flavor, tenderness, and depth, making it a favorite among home cooks and professional chefs. This recipe uses a tender fish cut, browns it, and cooks it relatively quickly in a covered pan with fennel-flavored broth.

Chilean Sea Bass

Chilean sea bass, also known as Patagonian toothfish (Dissostichus eleginoides), is a type of fish that is highly prized for its succulent, white flesh and rich flavor. Despite its name, it is not a true bass but rather a deep-sea fish found in the cold, deep waters of the Southern Hemisphere, particularly in the sub-Antarctic and Antarctic regions.

• Flavor and Texture: Chilean sea bass is renowned for its moist, flaky texture and rich buttery flavor. The high oil content in its flesh contributes to its desirable taste and tenderness.
• Habitat: These fish are found in the southern oceans, including the waters around Antarctica, South America, and the southern parts of Africa, Australia, and New Zealand.
• Sustainability: Due to overfishing and concerns about the sustainability of Chilean sea bass populations, there have been efforts to regulate and manage fisheries to prevent depletion. Some fisheries are certified as sustainable by organizations such as the Marine Stewardship Council (MSC).
• Harvesting: Chilean sea bass are typically caught through longline fishing or by trawling. Longline fishing involves using a long line with baited hooks, while trawling involves dragging a net through the water. Sustainable harvesting practices aim to minimize environmental impact and maintain healthy fish populations.
• Alternative Names: Besides "Chilean sea bass," this fish is also known by other names such as Patagonian toothfish, Antarctic toothfish, and icefish.
• Culinary Uses: Chilean sea bass is a popular choice in high-end restaurants and is often featured in gourmet seafood dishes. It is versatile in the kitchen and can be prepared by grilling, pan-searing, roasting, or steaming. The rich flavor pairs well with various seasonings and sauces.
• Availability: While once considered a delicacy, Chilean sea bass is now more widely available in many markets. However, sourcing it from reputable suppliers that adhere to sustainable fishing practices is important.

Fennel

The fennel flavor is reminiscent of licorice or anise, with a sweet and slightly spicy undertone. Both the seeds and the bulbous stalks are used in cooking, each offering a unique taste and texture. Fennel seeds are commonly used as a spice, adding depth of flavor to dishes such as soups, stews, and curries. They are also used to flavor breads, sausages, and pickles.

The bulbous stalks of fennel can be eaten raw or cooked and have a crisp texture and mildly sweet flavor. They are often sliced thinly and used in salads, slaws, and crudité platters, or roasted, grilled, or sautéed as a side dish or vegetable accompaniment.

In addition to its culinary uses, fennel is also valued for its medicinal properties. It has been used in traditional herbal medicine for centuries to aid digestion, soothe upset stomachs, and relieve bloating and gas. Fennel tea, made from steeping fennel seeds in hot water, is a popular remedy for digestive issues and is believed to promote overall health and well-being.

📖 Recipe

Print Recipe

Braised Chilean Sea Bass Recipe

How to braise Chilean sea bass for one of the most delicious seafood meals.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Servings: 4

Ingredients

• 1 ½ pounds Chilean Sea Bass skin on and cut into four pieces
• salt and pepper freshly ground
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 bulb fennel sometimes called anise or sweet anise
• 2 cloves garlic
• ½ cup dry white wine
• 14 ½ ounce tomatoes with juice diced
• 3 tablespoons cilantro chopped

Instructions

• Choose a correct sized pan. See my article on How to Choose a Good Saute Pan.

  If you have a pan that's big enough to hold all four fillets, that great. If not, cook two pieces at a time. You don't want to overcrowd the pan. This also can result in steaming rather than browning. On the other hand, if the pan is too big, the fillets may cook too quickly and burn.

Heat and Brown

• Preheat your pan just a bit over low heat before you add the oil and butter. There are two reasons you do this.

  All pans have hot spots. If you add butter or oil to a cold pan it can start burning before it melts or heats up. For example, if you add butter to the hot spot, it may burn before it completely melts and coats the bottom of the pan or if it is added to a non-hot spot and hits the hot spot it may burn.

  There is an expression, "A watched pot never boils" which means if you stand there and watch a pot of water come to boil, it seems like it is taking forever. Our attention drifts and we get distracted.

  The same is true when heating up butter and oil in a pan. Have you ever added some cold butter to a cold pan, pushed it around a bit, became distracted and walked away only to have the butter burn?

  By preheating the pan you are ready to start cooking the moment you add your fat. Your attention is focused.
• When the pan is hot, about 180° F, add 1 tablespoon of oil and 1 tablespoon of butter. I like using a combination of oil & butter to get the extra flavor from the butter while the oil produces a nice crust and does not burn as quickly.
• When the oil is hot but before the butter starts to brown, add the fillets skin side up and sear the skinless side until golden brown. This should take 3 - 4 minutes. With a wide spatula so not to break the fish, flip over to the other side and cook again for 3 - 4 minutes.
• Remove the fish fillets from pan and transfer to a plate.

  When I prepared this at home the skin did not stick to the pan, but if it does, just scrape it off with your spatula and throw it out.

  I am taking the luxury of assuming you have a pan big enough to cook all 4 pieces. If you don't and are cooking in batches, you are going to have to add another tablespoon of oil and one of butter. Don't worry about the extra fat, it adds to the flavor.
• Now let's cook the fennel. Add the remaining tablespoon of olive oil to the pan and then the sliced fennel.
• Season with a little salt & pepper and cook 4 or 5 minutes until softened. Don't forget to give it a stir once in a while so it doesn't burn in the pan.
• Add the minced garlic and cook for an additional minute.
• Remove from heat and add your wine. Not always necessary to remove the pan, but just to be on the safe side, I like to add wine to any hot dish off the source of heat.
• Cover the pan with a tight fitting lid.

  If you don't have a matching lid for the pan, try some foil. Reduce the heat to medium and simmer the fennel for about 8 minutes until tender.

  The recipe suggests checking the fennel after 4 minutes to make sure it is not dry. If it is, just add a few tablespoons of water. When I made the dish it was not dry.
• Add the tomatoes and the juice they were packed in, ½ cup of water, and 2 tablespoons of the cilantro. Replace the cover and simmer for an additional 5 minutes.
• Remove the cover and taste for seasonings.

  Most often I find a dish needs a little salt to bring out the flavors. This is something you pick up with practice. You don't want to over salt a dish but if it tastes flat sometimes a pinch of salt will bring out the flavor.

  Also remember if the food is hot, your taste buds won't register the flavor. Have you ever noticed that food right from the stove to the table doesn't always taste as good as after it has had time to cool down a bit. Some of it has to do with giving the flavors to meld together but it also has to do with how hot the food is and what our taste buds can register.
• Return all the reserved sea bass to the pan skin side down even if you cooked them two at a time. At this point it doesn't matter. Add any of the accumulated juices that might be on the plate you held the fish. Don't throw out that additional flavor.
• Once again cover the pan and cook at a low simmer until the sea bass is cooked through. About 4 -5 minutes.
• Remove each piece carefully with your spatula and plate.

  Because of the incredible flavor from the fennel enhance broth, you may want to serve this dish in shallow soup bowls so you can soup out the broth at the end.
• You could serve this with simple orzo pasta or even some perfect mashed potatoes. Add a couple of spoonfuls to the bowl and place the fish on top. Spoon the broth over the top and garnish with the remaining chopped cilantro and fennel tops.

  As I said at the beginning, this meal is one that you would be proud to serve anyone or be thrilled to be served in a nice restaurant.

  "It's As Good As It Gets"

Some of My Favorite Seafood Recipes