Loup de Mer (Mediterranean Seabass)

By • April 22, 2013 • 8 Comments

106 Save


Author Notes: I was very surprised the first time I ran across Loup de Mer at the fish store. They had it labeled as Bronzino which is the Italian name, well one of them the Italians have different names for this fish according to what part of the country you are in. This fish has several names but the way they are marketing it now is Mediterranean or European Seabass. No matter what they call it it is a wonderful fish. It is a fish that needs little adornment, in fact if you were to ask Marcella Hazan she would inform you to simply poach it and serve it with mayonnaise. I can say I have to agree and especially the part about the mayonnaise. thirschfeld

Serves 4 to 6

  • 2 Mediterranean Seabass, about 1 to 1 1/2 pounds each
  • 1 pound shell-on raw shrimp
  • 1 onion
  • 2 carrots, peeled
  • 2 stalks of celery
  • 1 leek
  • 3 galric cloves, peeled and thinly sliced
  • 2 bay leaves
  • 2 cups vegetable stock
  • a handful of tarragon sprigs
  • a quarter sized bundle of chive shoots
  • a small handful of parsley
  • mayonnaise
  1. Before you buy the fish ask the fishmonger if you can smell it, open up the belly flaps and smell and make sure it smells like fresh ocean. Lift the gills and look inside to see they are bright red not goey or brown or worse removed. Look into the eyes and make sure they aren't sunken and cloudy. If these are all a go buy the fish.
  2. About an hour before you want to cook the fish salt it making sure to season the stomach cavity.
  3. Heat the oven to 425 F degrees.
  4. Using a mandolin or a chef's knife (a mandolin makes really short work of this dish) thinly slice the vegetables. Spread them evenly across the bottom of a 9 x 13 casserole. Add the bay leaves, enough stock to just cover the vegetables, and season with salt and pepper. Slide the casserole into the oven. Set a timer for 10 minutes.
  5. Meanwhile make two small herb bouquets using tarragon, chive and parsley sprigs. Tuck the bouquets along with a slice of lemon into the stomach cavities of the fish.
  6. When the timer goes off remove the vegetables from the oven. Place the fish on top of the vegetables. Place a couple of lemon slices on top of each fish. Return the dish to the oven and set the timer for another 15 minutes.
  7. Again when the timer goes off remove the casserole from the oven. Baste it with the broth from the bottom of the pan then scatter the shrimp around the fish trying to keep them in a single layer. Dab, because dotting isn't enough, the fish with butter. One last time, slide the fish back into the oven for the final 10 minute bake.
  8. Remove the fish from the oven. Top with tarragon and chives, serve with mayonnaise.

Comments (8) Questions (0)

Default-small
Default-small
Default-small

7 months ago HStan

Well I cheated; it was late and after finding your recipe, I cooked it in a foil packet with all the veggies, herbs and spices for 35 minutes at 400. It was simply fabulous -- what a fish! Perhaps the most delectable taste and texture of anything sampled anywhere in the world. Thanks to the wonderful Central Market of Fort Worth for bringing it in so fresh. Next time, I'll go all the way, I promise! (Fresh Gulf flounder would work well also.)

Stringio

10 months ago Barbara Claire Pitcher

Will make this Tuesday evening while practicing food & wine pairings for ISG mid-term exam next week. Thank You!

Default-small

12 months ago culture_connoisseur

Looks amazing. Can't wait to try this.

Img__631-1_(1)

12 months ago thirschfeld

Oh thank you. I can't wait to hear how you like it!

Default-small

about 1 year ago walkie74

Question: any suggestions on making the bones easier to deal with?

Img__631-1_(1)

about 1 year ago thirschfeld

This is how I handle it. I use a spoon. I start by running it gently across the surface of the fish which peels back the skin. Then using the tip and starting on top side the dorsal fin side I run the spoon right along the back bone. It easily filets the cooked fish. The skelteton can now be very easily lifted from the bottom filet. You might still have a few rib bones near the stomach but the fish is essentially deboned.

Photo_on_2013-11-16_at_13.18__3

about 1 year ago Shalini

This is such a fantastic photo essay and recipe, Tom. Delicious, can't wait to try it.

Img__631-1_(1)

about 1 year ago thirschfeld

Thanks Shalini!