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New York City Chefs Daily Recipe for 3/1/2001 Recipe for Sea Bass with Artichokes and Mushrooms
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Chef's Daily Recipe for 3/1/2001 - Recipe for Sea Bass with Artichokes and Mushrooms
"Sea Bass, Artichokes & Mushrooms"

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4 tablespoons olive oil
4 (6 to 8 ounce) Chilean sea bass fillets
1 1/2 teaspoons salt
1/2 teaspoon plus 1/8 teaspoon black pepper
8 - 10 fresh artichoke hearts cut into 1 inch pieces or 2 (9 ounce) packages frozen artichoke hearts, thawed, leaf end trimmed and cut in half
4 ounces sliced Shiitake mushrooms
2 leeks, white part only, thinly sliced
4 tablespoons chopped shallots
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
3/4 cup white wine
3 tablespoons chopped fresh Italian parsley
3/4 cup Chicken Stock
3 Roma tomatoes, peeled and diced

Preheat the oven to 450 degrees. Heat 1 tablespoon of the olive oil in a large sauté pan set on medium high heat until sizzling, about 2 minutes.  Season the fish fillets with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.  Place the fish in the pan, reduce the heat to medium and cook for 2 minutes on each side, until well browned. Transfer the filet to a plate and set aside.  Add the remaining olive oil to the same pan and raise the heat to high.  Cook the artichoke hearts, mushrooms, leeks, shallots, garlic and red pepper flakes for 3 to 4 minutes, until the vegetables begin to brown.  Pour in the wine and cook for 1 minute to reduce by 1/2, stirring up any brown bits from the bottom of the pan. Stir in the parsley, chicken stock and the remaining salt and pepper and cook for 2 to 3 minutes. Pour the vegetable mixture into 9 x 13 inch baking dish and place the filets on top.  Finish cooking the fish in the preheated oven for 8 to 10 minutes.  Scatter the chopped tomatoes, if you want over the fish and serve hot.

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