This simply elegant dish is suitably summery enough to still share with friends on your patio, city rooftop oasis, or even as a fond farewell while closing up your vacation home. And although the original recipe called for springtime garlic scapes, I think most any allium-based broth would work this time of year, such as leeks or a mixture of garlic and scallion greens. If cockles aren’t readily available, see if your fishmonger can assist you in finding them—the sweet, briny devils are well worth the search.
And do enjoy!
Sea Bass with Cockles and Leek Broth
Ingredients
4-8 to 10 oz striped bass fillets or similar white fish
2 lbs cockles
One bunch scapes (or leeks), sliced
Half cup dry white wine
Half bunch asparagus
5 tablespoons olive oil
Salt and pepper
Method
Prep your seafood: Rinse cockles in cold water to wash away any sand. Pat dry sea bass fillets with paper towels, cut in half, and season with salt and pepper.
Blanch asparagus in boiling salted water for 30 seconds. Drain and chill.
In the dutch oven or large sauté pan, over medium heat, add olive oil and scapes (or leeks). Sauté for a minute. Nestle fish in pan and add cockles. Pour the white wine into the pan and cover.
After a few minutes, turn heat down to low and simmer for a total of 10 minutes, shaking pan occasionally. Carefully fold in asparagus and allow to rest covered for a minute.
Remove fillets and place in a large serving platter. Arrange cockles and vegetables on platter and add broth from pan to the platter.
