Wild Chilean Seabass with Fennel and Orange

Thinking about the menu for a fancy dinner party?

This is a great recipe, healthy, easy to make, mouthwatering and impressive.

The only minus point is that the main ingredient is not the cheapest one, and there is a reason for that. Chilean seabass is the star of many restaurant menus; a delicious fish with white, flaky meat that melts in your mouth.

The fish has nothing to do with the bass family, it was given that name to make it more attractive and marketable. The original – and less sexy – name is Patagonian toothfish. It swims in the dark, cold, deep waters around Chile and Argentina, near Antarctica, and has very sharp teeth. It can live up to 50 years and can reach 250 pounds in weight. As the demand soared in the ‘80s and ‘90s, so did the illegal fishing, which endangered the species. Since then, directives have been adopted and implemented to avoid overfishing and preserve the species. As of now fishing is allowed only through certified fisheries.

The farming of this species is still in the testing phase, with one of the most advanced sites in Puerto Montt, Chile.

As with all large fishes, consume with moderation due to the risk of potentially high levels of mercury. For the rest it is a great source of omega-3 fatty acids and quality proteins.


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For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)