Braised Market Fish w/ dry morroccan olives, fennel, orange & duxberry mussels

4 PC 6oz portions of a flaky white fish like (Pollack, Hake, Haddock, Tom Cod) The fish should be skinned & boned.
4 TBSP Highest Quality extra virgin olive oil
1 Spring Onion Diced
2 Fennel Bulb Diced
2 Lbs Duxberry Mussels
2 TBSP Fennel Seeds Whole
2 TBSP Pickled Fennel Bulb
2 TBSP Fennel Fronds or leaves
1 cup Dry White Wine (white burgundy, Chablis)
1qt Fennel broth (or fish stock)
1 cup Dry Pitted Morroccan olives
12 Parisian Gnocchi ( or potato gnocchi or dumplings or even fingerling potatoes)

Preheat oven to 350 degrees F.

Ask your fish monger or local chef to bone out & portion the fish for you.

Sprinkle with salt and 1 TBS fennel, wrap in moisture absorbing paper towels, set aside in refrigerator.

In a 12 to 14 inch sauté pan, heat olive oil until smoking. Add onion and fennel season with salt and fennel seed. Sauté until softened and lightly browned, about 10 minutes. Remove from pan. In mixing bowl combine the olives, fennel broth and the onion mixture. This can be made in advance.

In the same pan heat 2 Tbsp EVO until over medium heat until hot. Add your fish filets, presentation side down. Allow the fish to caramelize/brown a little before flipping it over. Then add the mussels & gnocchi, and place in oven for 7 to 10 minutes. The mussels should open at the same as the fish is cooked just through.

Deglaze the pan with the wine, allow to reduce by half. Add the fennel broth and allow to simmer. Remove pan from heat and allow to settled down and rest for 5 minutes. Finnish the pan sauce with 2 TBSP EVO.

In a mixing bowl combine some dry black olive, fennel fronds, pickled fennel and orange zest.

Garnish Fish with this light acidic salad.

Enjoy.

We have worked very hard to become the first certified green restaurant in Ohio and today we are proud to say that our dream has become a reality!

Bar Cento opens in Ohio City in early October.

The address is:1948 W. 25th St.
Ohio City, Cleveland
It is adjacent to BierMarket.

Shellfish Cassoulet With Butter Beans

Serves four entrees

• 2 dznwhole fresh water prawns
• 1 dznrazor clams
• 1 dznlittleneck clams
• 3 cup tomato cassoulet base (recipe follows)
• 1/4 cupdry white wine (viogner)
• 1 cupbread crumbs(fresh, 1/4 cubed, toasted)
• 1 Tbspthyme (fresh, picked)
• 1 Tbspgood quality finishing Extra Virgin Olive Oil
• tt Salt & Pepper

Clean all clams. If razor or littleneck clams are not fresh or available then purchase whatever shellfish is the freshest. (mussels, cockles, crayfish, rock shrimp, etc.)In a large pot, bring 2 salted gallons of water to a low simmer. Now blanch the prawns for two minutes and allow them cool in the refrigerator. Now remove the meat from the shells. In a large saute pan, add all the clams to the 1/4 cup of white wine. Steam the clams over high heat until they all open (approximately 10 minutes) discard any that do not. Add the Cassoulet base to the saute’ pan and reduce heat to low. Stir in the lobster meat, being careful not to break or disrupt any of the seafood. Taste the cassoulet now to check the seasoning Top with 1/2 tbsp fresh thyme and all the bread crumbs and broil until golden brown.Finish with the EVO.Shellfish Cassoulet BaseServes 4 entrees

• 2 oz.ohio butter (hartzler, amish ect…)
• 2white ohio onions (1′ diced)
• 2leeks (1′ diced)
• 1head of fennel (1′ diced)
• 1head of celery (1′ diced)
• 1cuttlefish (1′ diced)
• 12 oz.high quality whole peeled canned tomato’s (san marzano)
• 1 cupdry white wine (viogner)
• 1 cupbutter beans (soaked, cooked, stored in EVO, or high quality store bought)
• 1 buthyme (tied with twine)
• ttSalt & Pepper

In a heavy bottomed sauce pot heat 2 oz. of butter over medium low heat. Add all the vegetables, season with salt and pepper, cover and sweat over low heat for at leat 10 minutes. Add the cuttlefish, white wine, and thyme cook it uncovered until half the wine is reduced. Add the butter beans and tomato and simmer uncovered for about one hour.

-Chef Jonathon Sawyer