Poached Sea Bass Dalmatian Style Recipe Courtesy of Executive Chef Rajko Marin, Tadich Grill, San Francisco, CA

Serves 4

4 Each (6 Oz) Sea Bass Fillets
2 Each Carrots, julienne
1 Each Leek, julienne
2 Each Celery Stalks, julienne
1 Each Fennel Root, sliced
1 Each Onion, finely chopped
4 Each Garlic Cloves, chopped or crushed
8 Each Small Red Potatoes, already boiled and sliced
4 Tbsp Olive Oil
2 Cups Seafood Stock*, recipe below (can also substitute with Clam Juice)
Salt and Pepper, to taste

For Seafood Stock:
4 Tbsp Extra Virgin Olive Oil
1 Cup Onions, chopped
1 Cup Celery, chopped
2-3 Each Garlic Cloves, chopped or crushed
3 Each Tomatoes, rough chopped
2 Each Bay Leaves
1 Cup White Wine
8 Cups Water
Salt and Pepper, to taste
Any Fish and Shellfish Trimmings
Pinch of Fresh or Dry Thyme, Basil, Rosemary

Heat olive oil in a large sauté pan. Sear the sea bass fillets (1 min each side) and put aside. Add more olive oil if needed to the sauté pan and add the onion and garlic. Saute until the onion starts to brown. Add the seafood stock and bring to a boil. Add the fish and the remainder of the ingredients. Cook, covered, for 7 – 10 minutes, or until the fish is cooked.

For Seafood Stock:
In a large stock pot, sauté onions, celery and garlic in the oil until brown.  Add fish/shellfish trimmings, tomatoes and spices and sauté on med heat for 5 minutes.  Add wine and water and salt/pepper to taste.  Bring to boil then simmer on low heat covered for one hour.  Strain through strainer or colander.  Fish stock is ready to use for stews or soups. Can be frozen for future use.