We make Lobster every month so we end up with a lot of Homemade Lobster Stock/Broth. This recipe is fantastic to use up all the Broth I have in the freezer. We followed the recipe exactly except for we used Red Snapper instead of the Bass. This is now my go-to recipe to use up all my nourishing Lobster Stock.
Striped Bass Fillet with Lobster Stock and Aromatic Vegetables
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- Calories: 268
- Calories from fat: 30%
- Fat: 8.8g
- Saturated fat: 2.5g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.8g
- Protein: 34.5g
- Carbohydrate: 11.1g
- Fiber: 2.6g
- Cholesterol: 76mg
- Iron: 2mg
- Sodium: 388mg
- Calcium: 56mg
- 2 medium carrots, peeled and cut into 3-inch pieces
- 2 small leeks, trimmed and cut into 3-inch pieces
- 1 large zucchini, cut crosswise into 3-inch pieces
- 4 cups Lobster Stock
- 1 tablespoon olive oil
- 6 (6-ounce) striped bass fillets
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon butter
- 16 shiitake mushroom caps
- Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside.
- Bring Lobster Stock to a simmer in a medium saucepan (do not boil); keep warm over low heat.
- Heat oil in a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 2 minutes on each side. Remove from pan; keep warm. Melt butter in pan over medium-high heat. Add mushrooms and leeks; sauté 2 minutes. Add carrot; sauté 2 minutes. Add zucchini, Lobster Stock, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange fish over vegetables; cover and cook 3 minutes or until fish flakes easily when tested with a fork.
- Place 1/2 cup vegetables into each of 6 bowls; top each serving with 1 fillet. Ladle 1/2 cup broth over each serving.
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