Oil-Poached Rockfish With Fingerlings And Crab Essence

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Washington Post


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1 3/4 pounds (about 12) fingerling potatoes, preferably Russian banana, cleaned and blotted dry on paper towels

1/4 teaspoon freshly ground black pepper

2 cups sea salt

1 to 2 tablespoon extra-virgin olive oil

1 bunch flat-leaf parsley, leaves only, finely chopped (about 1/2 cup; reserve the stems for the fish)

2 medium lemons, seeded and cut into 1/4-inch slices

1 teaspoon sea salt, plus additional to season the fillets

1 tablespoon assorted whole peppercorns, such as tellicherry, Szechuan, Indonesian black, white, java, cubeb berries and grains of paradise

8 6-ounce skinless rockfish fillets, pin bones removed

Freshly ground black pepper

1 medium orange, seeded and cut into 8 slices

1 bunch thyme

1 vanilla bean, cut in half

2 bay leaves

6 to 8 cups excellent-quality extra-virgin olive oil

1 to 2 tablespoon olive oil

1 tablespoon unsalted butter

1 rib celery, coarsely chopped

1 yellow onion, coarsely chopped

1 carrot, peeled, trimmed and coarsely chopped

3 to 4 leftover whole steamed spiced crabs (preferably large), chopped into several small pieces (edible parts only)

1 teaspoon freshly grated ginger root

2 medium cloves garlic, coarsely chopped

1 stalk lemon grass (ends and outer layers discarded), bruised and cut into 1/2-inch pieces

1 cup peeled, seeded and coarsely chopped tomatoes

3 cups dry white wine

1 cup water or shellfish stock

1 teaspoon tomato paste

1 teaspoon freshly squeezed lemon juice, or as needed

1 cup drained and finely diced sun-dried tomatoes (dry or oil-packed)

1/4 cup baby spinach leaves, rolled and cut into 1/4-inch strips (chiffonade)


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