Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, seabass served with mussels in tomato sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Roast fish bones and trimmings in the oven till golden brown. Sea bass simply fried to crisp the skin, served with a rich mussel and white wine sauce with a pinch of saffron - sure to impress! Blanch the tomatoes in boiling water, refresh in iced water and peel.
Seabass served with mussels in tomato sauce is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Seabass served with mussels in tomato sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Take 1 fillet sea bass
- Prepare 50 g carrots diced
- Make ready 50 g White radish diced
- Prepare 400 g Mussels
- Take 1 kg Fish bones and trimmings
- Take 2 Onion
- Take 1 leek
- Make ready Thyme
- Get Rosemary
- Get Fine salt
- Take Black pepper coarse
- Take Dill
- Make ready Butter
- Take 700 ml White wine
Our sea bass recipe is fresh, healthy and a perfect evening meal. When roasted, the tomatoes burst to create their own vibrant sauce, giving extra sweetness. Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Freshly ground black pepper. Finely chopped fresh flat-leaf parsley, for serving.
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.
To make the sauce: Heat the oil and anchovies in a large saucepan over medium heat, stirring often. 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. Remove mussels with a slotted spoon, and place in serving bowls. Serve the seabass on top of the fennel mixture and tomato compote, then spoon the sauce vierge and aspargus vierge and this recipe was great, i did make a change and i toasted a guajillo chile, then blended it it into the tomato fondue sauce, made it more.
So that is going to wrap this up with this special food seabass served with mussels in tomato sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
