Ice, for chilling
1 cup shucked fava beans (from about 8 ounces fava pods)
3 cups fish stock or shellfish stock (ask your local fish monger)
1 cup Israeli couscous
Pinch saffron
1 small leek, dark tops and root end removed
1 small leek, dark tops and root end removed
3 tablespoons extra-virgin olive oil
Four 4- to 6-ounce fillets wild striped bass, skin on and pin bones removed.
Four 4- to 6-ounce fillets wild striped bass, skin on and pin bones removed.
Salt and freshly ground pepper
Salt and freshly ground pepper
1 red heirloom tomato, 1/4-inch dice
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