Adam Levine’s Famous Fish Stew
FFF sea bass
bulb of garlic
fish stock or vegetable stock
Juice from 1 lemon
Extra virgin olive oil
Rice or egg noodles
Cover the bottom of a large saute pan with a good layer of olive oil. Cut the onion, carrot and celery into 1/2″ cubes and saute at low temperature with the garlic, very thinly sliced or chopped.
Also chop the anise and add. Anise is a very strong flavor, so best to start out with 1/4 cup and add more to taste later if you want it.
Once tender, cut the fish into 1″ cubes and put in the pan. Let the fish cook about 1/4 of the way, then turn the heat to high.
add the wine and light the evaporating alcohol fumes with a match or lighter. Once the flame goes out, add the fish stock and lemon juice and turn the heat down to a simmer.
At this point, start adding the saffron. Saffron is pricey and very flavorful, so use sparingly. Start with 1/4 tspn and add more to taste once you get a sense of the flavor.
Salt and pepper to taste.
Serve over rice or egg noodles.