Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, seabass served with mussels in tomato sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Freshly ground black pepper. Finely chopped fresh flat-leaf parsley, for serving. To make the sauce: Heat the oil and anchovies in a large saucepan over medium heat, stirring often.
Seabass served with mussels in tomato sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, 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 fantastic.
To get started with this particular 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 can achieve it.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Take 1 fillet sea bass
- Get 50 g carrots diced
- Take 50 g White radish diced
- Take 400 g Mussels
- Take 1 kg Fish bones and trimmings
- Take 2 Onion
- Get 1 leek
- Take Thyme
- Make ready Rosemary
- Get Fine salt
- Prepare Black pepper coarse
- Take Dill
- Get Butter
- Make ready 700 ml White wine
Warm the olive oil, and add the garlic. Take off the heat and leave to. Dive into this elegant recipe featuring mussels in tomato-basil wine sauce. Because the mussels cook quickly, this impressive dish can be on the table.
Steps 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.
Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan. This recipe uses Omaha Steaks Sea Bass and a spicy tomato sauce, made with garlic Season finished sauce with salt and pepper. While tomato mixture simmers, transfer Carefully remove fish. Spoon extra sauce on fish as desired.
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