Seabass served with mussels in tomato sauce
Seabass served with mussels in tomato sauce

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, seabass served with mussels in tomato sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Seabass served with mussels in tomato sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Seabass served with mussels in tomato sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.

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. Slideshow: More Sea Bass Recipes From SUPER TUSCAN by Debi Mazar and Gabriele Corcos.

To get started with this recipe, we must first prepare a few components. 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:
  1. Take 1 fillet sea bass
  2. Get 50 g carrots diced
  3. Take 50 g White radish diced
  4. Get 400 g Mussels
  5. Make ready 1 kg Fish bones and trimmings
  6. Take 2 Onion
  7. Take 1 leek
  8. Make ready Thyme
  9. Take Rosemary
  10. Take Fine salt
  11. Get Black pepper coarse
  12. Prepare Dill
  13. Make ready Butter
  14. Get 700 ml White wine

Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Meanwhile, roast the coriander seeds, then crush in pestle and mortar. Warm the olive oil, and add the garlic.

Instructions to make Seabass served with mussels in tomato sauce:
  1. Roast fish bones and trimmings in the oven till golden brown.
  2. 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.
  3. Add in mussels, 500 ml white wine, rosemary, dill and thyme.
  4. Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3.
  5. 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.
  6. Season with salt and black pepper to your taste. Set aside sauce
  7. In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes.
  8. 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)
  9. Remove and let the fish rest for 2-3 minutes.
  10. Pour sauce, garnish with chopped carrots and radish. Plate the fish.

Meanwhile, roast the coriander seeds, then crush in pestle and mortar. Warm the olive oil, and add the garlic. Take off the heat and leave to. Serve the sea bass with spoonfuls of the salsa and lemon slices on the side. Sea Bass with Vanilla Polenta and Tomato Sauce.

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