This is another recipe where cooked vegetables stand in for a normal sauce. The “sauce” could be used on its own or with pasta or grains as well. The recipe uses tilapia, but feel free to substitute other firm white fish such as cod, halibut, etc. Swordfish would work also, or toss it with grilled or sautéed shrimp. This dish is easiest to make the day after you have cooked artichokes. Cook a 2-3 extra to have with this dish, or just eat the leaves one night and use the hearts the next.
INGREDIENTS:
For the Sauce:
1 leek, white and pale green part, sliced thinly ½ white onion, sliced into thin ½ moons 1 medium fennel bulb, stalks and fronds removed (save some of the fronds), halved, cored, and thinly sliced 1 teaspoon fennel seeds 1 teaspoon Herbes de Provence, or similar blend 3 cloves garlic, minced 1-2 cups artichoke hearts, sliced into ½ inch wedges or chunks ½ cup dry white wine -Optional- 1 ounce Pernod or other pastis ½ cup vegetable or chicken stock 1 big pinch Piment d’Espelette or other mild powdered chili 12 oil-cured olives, pitted and cut into quarters Juice of half a lemon Salt and pepper to taste Olive oil as neededFor the Fish:
4 large tilapia filets Wondra Flour for dusting Salt and pepper to taste 1 teaspoon fennel seed powder Olive oil as neededMETHOD:
Heat a large sauté pan over medium-high heat. When hot, liberally film the pan with oil. When the oil is hot, add the leeks and onions and toss to coat. Cook until translucent.
Add the fennel, tossing to coat with oil. Sauté until softened and fragrant.
Make a well in the center of the pan and add a little oil. Add the garlic and fennel seeds, and scatter the herbs over the contents. Cook until the garlic is fragrant and softened, but not coloring. Toss all the ingredients to combine.
Toss the artichokes with a little oil to coat them before putting in the pan. Make a well in the center of the pan and add the artichokes. Cook to heat and turn the edges golden, being careful not to burn the rest of the ingredients.
Add the wine to the pan, and dust everything with the Piment d’Espelette. Season with salt and pepper. Cook the wine down by 80%.
If you choose to add the pastis, do so now. Drizzle it over all and cook 1 minute.
Add the stock and cook down by 50%, then add the olives, stirring them in gently. Cook until the stock has reduced and the liquid and the vegetables have combined to form a dense braise with a little thick liquid in it the pan bottom.
Remove form the heat and drizzle in the lemon juice, gently stirring it in. Keep the “sauce” warm until needed.
For the Fish:
Heat your largest pan, or two smaller ones, so you can cook all the fish at once, over medium-high heat. Get the pans good and hot, then liberally cover the bottoms with oil, at least 1/8th inch.
Season the fish with salt and pepper, then dredge in the Wondra flour. Shake off the excess, and when the oil is almost smoking, carefully add the fish to the hot oil and cook. Lower the heart if need be to medium. Cook the fish, occasionally giving the pan a little shake to see if it has come loose from the bottom. Do not try to flip it before it comes loose or you will tear the fish apart. Cook for at least 4 minutes, so the fish is golden brown. After 4 to 6 minutes, turn the fish and finish cooking it. All told, the fish should cook for about 8-9 minutes.
Remove from the pan and set on a paper towel or paper bag for a moment to absorb excess oil and crisp up a bit. Transfer to a plate and top with the “sauce” and serve hot with lemon wedges.
Chef’s Notes:
You can also use this “sauce” as is for a side dish, or top rice with it, or put it on chicken. If you don’t have artichoke hearts ready or don’t want to cook them separately, use frozen or canned. You could make this dish skipping the artichokes, or even skipping the fennel and just using lots of artichokes and doubling the onions. You could even use 4-6 cups of stock and just heat it through and use this as a soup base. Try adding beans or lacinato kale and serve with thick pieces of toast.
Serves: 4
Source: Chef Andrew E Cohen
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