Braised Sea Bass, Fennel, Kalamata Olives, Saffron Risotto Recipe

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Ingredients

  • 4 piece Chilean sea bass - (6 ounce ea)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 x bulbs fennel
  • 1/2 c. pitted Kalamata olives
  • 2 Tbsp. orange zest
  • 1/2 x yellow onion minced
  • 2 c. arborio rice
  • 4 Tbsp. butter
  • 1 pch saffron
  • 1 c. white wine
  • 1 whl lemon peel removed
  • 1 c. chicken stock or possibly fish bouillon

Description

Slice Fennel Into 1/4-inch Pcs, Place In Pot With 3 C. Water And Lemon. Simmer For 10 To 15 Min Till Tender. Throw Away Lemon, Drain, And Set Aside. Saute/fry Minced Onion In 2…

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