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Mediterranean Basa Stew & Sunny Aioli

The journey into the heart of Mediterranean cuisine takes a delightful turn with the introduction of the Mediterranean Basa Stew & Sunny Aioli. This dish, discovered amidst travels that spanned the vibrant depths of the Mediterranean region, stands as a testament to the simple elegance and rich flavors characteristic of its culinary traditions. At its core, the stew marries tender basa fillets with a savory broth that sings of the sea's essence, harmoniously accompanied by the bright and refreshing sunny aioli, made from creamy mayonnaise. A toasted ciabatta roll, invitingly crisp and golden, serves not only as the perfect utensil for savoring every last drop of this flavorful concoction but also completes the sensory experience, uniting texture with taste. Inspired by the impactful encounter with this dish, a quest was embarked upon to recreate its magic. Through diligent exploration of ingredients and techniques true to Mediterranean cooking, the perfect rendition of the Basa Stew & Sunny Aioli was achieved. Now, with great enthusiasm and anticipation, this recipe is shared, inviting others to explore the nuances of Mediterranean flavors right at their dining table, encapsulating the essence of the region's cuisine in every bite.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Spanish
Servings 2 people
Calories 856 kcal

Equipment

  • 1 oven

Ingredients
  

  • 1 white wine vinegar
  • 1 carrot
  • 1 garlic clove
  • 1 tomato paste
  • 2 ciabatta rolls
  • 1 mayonnaise
  • 1 garlic clove
  • 1 vegetable stock
  • 1 brown onion
  • 1 teaspoon ground turmeric
  • 5 g parsley
  • 2 x 100g basa fillets
  • 1- star anise
  • 1 bag of pitted black olives

Instructions
 

  • Preheat the oven to 220 degrees Celsius.
  • Use a drizzle of canola oil, heat a big, wide-based pan.
  • Insert the chopped onion, sliced carrot, and a quarter of the garlic once the pan is warmed.
  • Heat for 6-8 minutes, just until the onions are soft and transparent, after adding the star anise.
  • Whisk together the mayo, the leftover minced garlic, the red wine vinegar, and add salt and pepper.
  • Place the ciabatta rolls on a baking sheet and bake them for 8-10 minutes.
  • Warm a drizzle of olive oil in a separate wide broad pan over medium temperature.
  • When the pan is warmed, skin-side up, add the sea bass, and boil for four minutes.
  • With the warm ciabatta on the side, place the grilled sea bass over the soup.
Keyword basa fillets, turmeric