Chilean Sea Bass with Garlic Toast Chips.

For the bouillabaisse sauce, in a large bowl combine the fennel celery, leeks, onion, garlic, fennel seeds, saffron, paprika, peppercorns, bay leaves, thyme and olive oil and toss to combine. Cover with plastic wrap and set aside in the refrigerator to marinate overnight.

For the saffron aioli, in a medium bowl, whisk together the egg yolk, saffron and garlic. Slowly add the olive oil in a slow steady stream, whisking constantly until thick and well combined. Season and set aside.

For the garlic toast chips, spread the roasted garlic onto the bread and set aside.

To finish the bouillabaisse sauce, strain the marinade through a fine mesh sieve, reserving the vegetables and olive oil separately. Heat a large saucepan over medium heat. Place the reserved vegetables in the pan and saute until translucent. Add the tomatoes and saute until soft, about five minutes. Add the fish stock, chicken stock, and Pernod and simmer until almost dry, about 30 minutes. Whisk in the reserved oil and remove from the heat. Strain through a fine mesh sieve, pressing to extract any excess liquid, and discard the vegetables. Transfer to a medium saucepan and reserve keeping warm.

For the potatoes, in a large saucepan, cover the potatoes and saffron with water and bring to a boil. Reduce the heat and maintain at a simmer until tender, about 15 minutes. Remove from the heat and strain. Transfer to a bowl, season and set aside keeping warm.

For the vegetables, in a medium, deep saute pan, melt the butter over medium heat. Add the leeks and fennel and saute until translucent. Add the fish stock and simmer until tender, about five minutes. Add the tomatoes and herbs and saute until tender, about three minutes. Remove from the heat, season and set aside keeping warm.

For the sea bass, in a medium saute pan, heat the oil over medium heat. Season, dust the sea bass fillets with flour, and sear on both sides until desired doneness. Remove from the heat and set aside keeping warm.

To finish the sauce, using a hand held immersion blender, blend the bouillabaisse sauce until thick and well combined. Season and set aside keeping warm.

To serve, place a 3-inch ring mold in the center of a soup bowl. Place some of the vegetables into the mold and remove. Set a sea bass fillet and some potatoes around the vegetables and spoon some bouillabaisse sauce around the dish. Top with some garlic chips and garnish with chervil.

(Serves 6)

For the bouillabaisse sauce:

2 small bulbs fennel, chopped

1 bunch celery, chopped

2 leeks, chopped

1 Spanish onion, peeled and chopped

5 cloves garlic, peeled and sliced

1/4 cup fennel seeds

4 saffron threads

2 tablespoons paprika

2 teaspoons white peppercorns

2 bay leaves

3 springs thyme

3 cups olive oil

4 plum tomatoes, peeled, seeded, and diced

1 quart fish stock

1 quart chicken stock

1 cup Pernod [R] liquor

Salt and white pepper to taste

For the saffron aioli:

1 egg yolk

1 saffron thread diluted in 2 tablespoons hot water

1 clove garlic, peeped and mineed

6 ounces olive oil

Salt white pepper and Gayenne pepper to taste

For the garlic toast chips:

12 thin slices French bread, toasted

10 cloves garlic, peeled and roasted

For the potatoes:

18 Yukon gold potatoes, peeled and tourneed

1 pinch saffron threads

Salt to taste

For the vegetables:

1 ounce unsalted butter

3 leeks trimmed and thinly sliced

2 bulbs fennel thinly sliced

2 ounces fish stock

2 tomatoes peeled seeded and diced

1 teaspoon chopped chervil

1 teaspoon chopped chives 

1 teaspoon chopped parsley

1 teaspoon chopped tarragon 

Salt and pepper to taste

For the sea bass:

2 tablespoons olive oil

4 ounces wondra [R] flour

6 6-ounce Chilean sea bass fillers

Salt and pepper to taste

For the garnish:

Chervil sprigs