Saffron Sea Bass Bowl

This image courtesy of Joseph DeLeo


Cooking Methodsauteeing



Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, low carb, peanut free, soy free, tree nut free


Taste and Texturegarlicky, herby, savory, spiced, umami, winey


  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • 2 anchovy fillets
  • 8 large, very ripe tomatoes, peeled, seeded, and coarsely chopped, or 1 can (16 ounces) plum tomatoes and their juice, seeded and coarsely chopped
  • 2 cups chicken broth
  • 1/3 cup dry white wine
  • 1 dried bay leaf
  • 1 teaspoon fresh thyme leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ teaspoon freshly ground black pepper
  • 1 can (7 ounces) minced or chopped clams, drained with liquid reserved
  • pinch of saffron threads
  • 1 pound sea bass fillet, cut into 1½- to 2-inch chunks
  • ½ pound bay shrimp (optional)
  • ¼ cup chopped fresh cilantro


  1. 1 In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, and anchovies and sauté, stirring to dissolve the anchovies into the oil, for 3 to 4 minutes. Add the tomatoes and their juice, broth, wine, bay leaf, thyme, parsley, and pepper. Stir well, then add the clam liquid and the saffron. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes to blend the flavors. Add the clams and sea bass and simmer just until the sea bass is opaque throughout, 2 to 3 minutes. Stir in the shrimp, if using.

  2. 2 Ladle into warmed bowls and garnish with the cilantro. Serve immediately.


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This is my all time self-indulgent meal. It's deliousness is only exceeded by it's ease.


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