Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, seabass served with mussels in tomato sauce. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Luckily, fresh mussels are readily available these days AND they are easy to prepare. One of my favorite comfort foods is a big bowl of mussels with crusty bread. Roasted Sea Bass in lemon juice and butter, served with tomato and basil sauce.
Seabass served with mussels in tomato sauce is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Seabass served with mussels in tomato sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Get 1 fillet sea bass
- Make ready 50 g carrots diced
- Get 50 g White radish diced
- Get 400 g Mussels
- Take 1 kg Fish bones and trimmings
- Prepare 2 Onion
- Get 1 leek
- Prepare Thyme
- Prepare Rosemary
- Make ready Fine salt
- Take Black pepper coarse
- Prepare Dill
- Take Butter
- Make ready 700 ml White wine
Take off the heat and leave to. Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Gabriele Corcos. To make the sauce: Heat the oil and anchovies in a large saucepan over medium heat, stirring often, until the anchovies are Sprinkle with parsley and serve. Steamed Mussels with Tomato and Garlic Broth Green Sauce Recipe for Grilling Steak, Shrimp & Veggies
Instructions to make Seabass served with mussels in tomato sauce:
- Roast fish bones and trimmings in the oven till golden brown.
- Add butter into a pot, saute chopped onions and leek till transculent. Add in the caramelized bones and trimmings and add water to cover the bones.
- Add in mussels, 500 ml white wine, rosemary, dill and thyme.
- Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3.
- Strain the concentrated sauce, and bring it back to a boil. Season with salt and pepper to your liking and pour the remaining wine in. Let it reduces by half, and start adding cold butter while stirring constantly until a shine forms on the sauce.
- Season with salt and black pepper to your taste. Set aside sauce
- In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes.
- Flip the fish and start adding cold butter, thyme and garlic. Start to baste the fish (spooning the melted butter with the herbs in it over the fish over and over again)
- Remove and let the fish rest for 2-3 minutes.
- Pour sauce, garnish with chopped carrots and radish. Plate the fish.
To make the sauce: Heat the oil and anchovies in a large saucepan over medium heat, stirring often, until the anchovies are Sprinkle with parsley and serve. Steamed Mussels with Tomato and Garlic Broth Green Sauce Recipe for Grilling Steak, Shrimp & Veggies Food & Wine Ladle the broth over the mussels and serve with the garlic toast. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. Crusty baguette is a must-have to soak up the extra sauce.
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