Basque-Style Sea Bass

Name: Basque-Style Sea Bass
Cuisine: France
Ingredients: Red pepper flakes; Salt; 2 cups tomato essence or the same amount canned tomato puree plus 1 cup water; 2 cups tomato essence or the same amount canned tomato puree plus 1 cup water; 1 large yellow onion, chopped; 2 tablespoons corn oil; 2 yellow bell peppers, preferably peeled, seeded, and coarsely chopped; 2 red bell peppers, preferably peeled, seeded, and coarsely chopped; 2 cloves garlic, mashed; 1 teaspoon finely grated lemon rind; 2 cups tomato essence or the same amount canned tomato puree plus 1 cup water; 2 anchovy fillets, rinsed and mashed; 1 large sprig fresh French thyme, bruised with the back of a knife; 2 teaspoons unsweetened cocoa powder of your choice

Loubines Basques

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A loubine is the fish Provence calls loup, a type of sea bass we replace with striped bass in this country.

Grill two smaller fish, arranging both head to tail in an oblong basket, exactly as described in the Grilled Wild Trout recipe above, reducing the total cooking time to barely 15 minutes. Serve with the following sauce:

Ingredients

2 tablespoons corn oil
1 large yellow onion, chopped
2 red bell peppers, preferabl

Method

Heat the oil in a skillet over medium heat. Add the onion and cook, stir-ring, until golden, then add the peppers, blend into the onion, and cook 1 minute. Season with salt and pepper flakes, cover, and cook over low heat until the juices of the peppers have run out into the pan. Add the tomato essence and bring to a boil. Add the anchovies, garlic, lemon rind, thyme, and cocoa. Reduce the heat