Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, seabass served with mussels in tomato sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cook the linguine in a large saucepan of salted boiling water until al dente. Seabass served with mussels in tomato sauce. 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 recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Seabass served with mussels in tomato sauce is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Prepare 1 fillet sea bass
- Make ready 50 g carrots diced
- Make ready 50 g White radish diced
- Prepare 400 g Mussels
- Get 1 kg Fish bones and trimmings
- Make ready 2 Onion
- Get 1 leek
- Make ready Thyme
- Prepare Rosemary
- Take Fine salt
- Prepare Black pepper coarse
- Get Dill
- Make ready Butter
- Make ready 700 ml White wine
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.
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.
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. In Italian households, seafood is typically served on Christmas Eve in a celebration known as the Feast of the Seven Fishes. Tons of different seafood is served including shrimp, mollusks, octopus and fin fish.
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