Name: Striped Bass Stew with Kohlrabi, Fennel, Saffron & Pimenton Aioli
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 cups [480 ml] dry white wine; 1 bunch fresh flat-leaf parsley, plus ¼ cup [7 g] fresh flat-leaf parsley leaves; 4 fresh thyme sprigs; 1 tsp black peppercorns; 1 dried bay leaf; 3 Roma tomatoes, quartered; Kosher salt; 1 medium-hot green or red chile, preferably Fresno, thinly sliced; Pinch of saffron; ¼ cup [65 g] Tomato Confit; Freshly ground black pepper; ½ lemon; 1 lb [455 g] kohlrabi, peeled and cut into ½-in [12-mm] wedges; ¼ cup [40 g] Pimenton Aioli; 1 tsp smoked paprika; 1 lemon, quartered; 2 fennel bulbs, cut into ½-in [12-mm] wedges; 1 yellow onion, quartered; One 2-lb [910-g] whole striped bass, filleted, head and bones reserved; 2 celery ribs, cut into large chunks; 6 Tbsp [90 ml] extra-virgin olive oil; 4 cups [960 ml] Fish Stock

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Though we like to keep things local, we make an exception for striped bass. Ours comes from New England waters, where they are doing a great job of managing this species, which was once quite threatened. Ask your fishmonger to fillet the fish, and be sure you get the leftover head and bones. Striped bass bones make for a beautiful broth, and the meat has enough oil to remain moist when poached in it. Getting into the rhythm of using the whole fish feels good and brings a depth to the dish t