Barramundi (or Cod) in Fennel, Leeks, Carrot & Celery Broth with Tarragon Infusion
I must thank my client, Jane, in Perth, Australia for introducing me to a new fish- Barramundi! Easy to prepare, and quite mild without being too delicate- we enjoyed this lovely dinner last evening:
-Combine chopped fennel, carrots, celery, onion, leeks, one Granny Smith Apple, chopped Crimini mushrooms, fresh tarragon and a coupe of bay leaves in a large stick pot. Cover with water and simmer for 30 minuted over medium.
-Heat the oven to broil.
-Prepare a mixed green salad, and steam your choice of leafy green veg.
-Douse the fish with a splash of olive oil, then fresh pepper and cook for 5 – 6 minutes per side. Remove from oven.
-Serve a generous portion of the broth and veg in soup bowls, and place a fillet of fish on top, followed by a slice of Granny Smith Apple and a Fennel Frond, with a lovely plate of salad and steamed green veg on the side, perhaps topping with some locally grown berries for flavor and anti oxidants.
A lovely, light spring meal…