Thomas Keller's Mediterranean Bass with Squid, Fennel, and Tomatoes | Recipe Finder
Thomas Keller's Mediterranean Bass with Squid, Fennel, and Tomatoes
Keywords
- Thomas Keller's Mediterranean Bass with Squid
- Fennel
- and Tomatoes
Ingredients
- 8 small squid (about 8 ounces), cleaned, tentacles trimmed and reserved, bodies halved lengthwise
- Milk, for soaking
- 12 baby fennel bulbs, trimmed
- 2 cups Thomas Keller's Shellfish Broth Thomas Keller's Shellfish Broth
- Coarse salt and freshly ground white pepper
- Extra-virgin olive oil
- 4 cloves garlic, unpeeled, smashed
- 4 sprigs fresh thyme
- 8 pieces Thomas Keller's Tomato Confit Thomas Keller's Tomato Confit , halved lengthwise
- Canola oil
- 4 large or 8 small pieces bass fillet (1 1/2 pounds total), pinbones removed
- 1 tablespoon finely chopped fresh parsley
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