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Red Scorpion Fish Cooked Three Ways, Aromatic Concassé Recipe
Red Scorpion Fish Cooked Three Ways, Aromatic Concassé
Christophe Bacquié, Hôtel du Castellet, France
Christophe Bacquié, Hôtel du Castellet, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: more than 2 hours

Preparation time: 30 minutes
Cooking time: 90 minutes
Difficulty: Moderate

Difficulty: Average
Chef's Note

Red scorpion fish cooked in three ways with aromatic concassé, snocciolate olives and basil, potato slowly-cooked in fish soup and saffron threads, with a glazed fennel slice.

For 4 servings

- 2 red scorpion fish, 800 g (1 lb. 12 oz.) each

Fish stock
- Heads and frames of the scorpion fish
- 200 g (7 oz.) tomatoes
- 50 g (2 oz.) leek,white part only
- 80 g (3 oz.) onion
- 40 g (1 1/2 oz.) garlic, germ removed
- 10 g (2 tsp.) coarse salt
- 1 g saffron threads
- thyme, bay leaf
- 1 liter (4 cups) water

Sauce - aromatic concassé
- 160 g (5 oz.) thinly sliced new white onion
- 8 g (2 tsp.) chopped garlic
- 200 g (7 oz.) diced tomato
- 24 g (1 oz.) sliced olives
- white wine
- 440 g (2 cups) saffron fish stock
- 4 basil leaves, chopped

Potato in fish jus
- 2 large Bintje-type potatoes
- 500 ml (2 cups) fish soup

Confit fennel slice
- 2 bulbs of fennel
- 250 ml (1 cup) white stock
- 10 ml (2 tsp.) pastis
- 20 ml (4 tsp.) olive oil
- salt and pepper

Scorpion fish

  1. Remove and bone the fillets, then remove the cheeks and jowls with the fin.
  2. Slowly cook the jowls at 80° C (160° F) in a little fish stock and olive oil for about 90 minutes. Reserve the fillets and cheeks.
  3. Sear the seasoned fillets, skin side down, then place them in a dish with a little sauce and place in the oven.
  4. Add the slow-cooked jowls, then sear the cheeks quickly in a skillet.

Fish stock

  1. Cut up all the garnish. Combine the ingredients in a large pot.
  2. Bring to a boil and simmer for 30 minutes; let rest, covered, for 20 minutes; strain.

Aromatic concassé sauce

  1. Wash and peel the potato. Cut into discs 3 cm (1 1/4") in diameter and 2 cm (3/4") thick.
  2. Heat a little well-seasoned fish soup in a pan; add the potato discs. They should just be covered by liquid. Cook gently on the edge of the flame until tender.

Confit fennel slice

  1. Cut the fennel into 3 cm (1 1/4") thick slices.
  2. In a skillet, pour 20 ml (4 tsp.) olive oil, add the fennel slices and color lightly, deglaze with pastis and add white stock just to cover.
  3. Bring to a boil, then cook gently until the fennel is tender (adding more white stock during cooking if necessary).


  1. Place the aromatic concassé sauce on the fish fillet, then arrange the other elements on the plate.

La Badiane, Cuvée Deux Sœurs, Jean-Luc Poinsot, AOC Cassis Blanc 2007.

This wine is essentially made from Clairette and Bourboulenc grapes and aged in casks. Its has a very complex aromatic palette, with notes of hawthorn and acacia and is delicious and unctuous in the mouth. It pairs beautifully with the Mediterranean flavors of this dish. 

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