The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [195]
3. Coarsely chop the fennel trimmings. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the trimmings, the remaining shallot, ¼ teaspoon cardamom, bay leaf, and thyme. Cook, stirring occasionally, until the trimmings soften, about 4 minutes.
4. Add the water, ½ teaspoon salt, and ½ teaspoon brown sugar; bring to a boil. Reduce heat; cover the pan, and simmer until the trimmings are soft when pierced with a fork, about 20 minutes. Remove the bay leaf and thyme; transfer the mixture to the bowl of a food processor. Puree, adding 2 tablespoons oil through the feed tube with the motor running. Set aside.
5. In a large nonstick skillet over medium-high heat, sauté the reserved fennel slices until golden brown, 2 to 3 minutes on each side. Remove from the pan, and set aside. In the same pan, heat the remaining 2 tablespoons olive oil. Add the scallops, and sprinkle with 1 teaspoon salt; sauté until brown on the first side, about 4 minutes. Turn, sprinkle with the remaining teaspoon salt, and add the parsley. Sauté until the other side is brown, about 2 minutes. Remove from heat; add the lemon juice to the pan. Toss the scallops and parsley in the pan juices.
6. To serve, place 2 ¼-cup dollops of fennel puree on each plate; top each dollop with a fennel slice and a scallop. Garnish with wilted parsley leaves, toasted pine nuts, and shaved truffle, if desired.
lighter fish and chips
SERVES 4
2 large russet potatoes (about 1 pound), scrubbed
2 tablespoons extra-virgin olive oil
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
4 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed
½ cup low-fat buttermilk
½ cup yellow cornmeal
¼ teaspoon paprika
Lemon wedges, for serving
Malt vinegar, for serving
1. Preheat the oven to 450°F, with racks in the upper and lower thirds of oven. Cut the potatoes lengthwise into ¼-inch-thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with ¼ teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on the lower rack until golden and crisp, about 30 minutes.
2. Meanwhile, place the fish fillets in a large bowl. Add the buttermilk, and gently turn the fish to coat. In another shallow bowl, combine the cornmeal, paprika, and remaining ¼ teaspoon salt and pepper. Add the fillets to the cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with the remaining fillets.
3. Heat a 12-inch cast-iron skillet over medium-high heat. Add the remaining tablespoon of oil; swirl to coat. Add the fillets, being careful not to overcrowd them. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place the skillet in the top third of the oven, and cook until the fish is still firm but beginning to flake when pressed in the center, about 8 minutes. To serve, divide fish and potatoes among plates; offer lemon wedges and malt vinegar on the side.
FIT TO EAT RECIPE PER SERVING: 366 CALORIES, 11 G FAT, 72 MG CHOLESTEROL, 30 G CARBOHYDRATE, 506 MG SODIUM, 36 G PROTEIN, 2 G FIBER
beer-battered cod
SERVES 6 TO 8
Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
2 large eggs
1 cup beer
1½ teaspoons coarse salt
½ teaspoon freshly ground black pepper
1 cup all-purpose flour
Pinch of cayenne pepper
Vegetable oil, for frying
1½ pounds cod fillets, cut crosswise into ½-inch-thick strips
1. Whisk together