Author: Jim Kirkley
Our attempt to recreate flavors found in the Cote dÁzur with locally available ingredients
Serves: 2
INGREDIENTS
For Fish-
12 ounces, white fish (2 equal-sized pieces) – (cod, haddock, tilapia, etc.)
1 tablespoon, il Fustino Arbequina EVOO
2 tablespoons, Pernod, Ricard or other Pastis
1 teaspoon, Herbs de Provence
For Sauce
2 ounces, fennel – stems removed chopped fine
2 ounces, leeks – white part only, cleaned and chopped fine
1 ounce, butter
2 tablespoons, il Fustino Arbequina EVOO
1 teaspoon, kosher salt
1 teaspoon, Herbs de Provence
1/2 tablespoon, freshly ground black pepper
2 cloves, garlic – minced
1/2 cup, clam juice
1/4 cup, Pernod or Ricard
1/2 cup, heavy cream
METHOD
- Heat oven to 375 degrees F.
- If using frozen fish, thaw in refrigerator overnight. Frozen or fresh, pat fish dry with paper towels. Place on a sheet pan lined with non-stick aluminum foil. Salt and Pepper both sides.
- Combine 1 T olive oil, 2 T Pastis, and 1 t Herbs de Provence. Wisk together. Pour over fish.
- Place fish in oven. Set timer for 15 minutes.
- While fish is cooking, in a heavy saute pan melt butter and add 2 T olive oil over medium heat. Add fennel and leeks. Saute, stirring occasionally until lightly browned, about 8 minutes.
- Add salt, pepper, 1 t Herbs de Provence, and garlic. Cook for 30 seconds. Add clam juice, anise flavored liqueur, and cream.
- Bring to a boil. Reduce heat and cook until reduced by half. Keep warm.
- When fish has cooked 15 minutes, test for doneness by touch. Fish should be firm. If not give it an additional minute or two.
- Remove fish from oven.
- On serving plate, spoon a good amount of warmed sauce. Place fish on top. Serve Immediately.
The night Laura ate this dish in a small restaurant in La Napoule, France was the night she fell in love with fish. Pastis is the general category of anise-flavored liquer of which some of the better-known brands are Pernod and Ricard, but there are many more.
