Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, seabass served with mussels in tomato sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Leftover mussels and sauce: Mussels, like most seafood, don't. 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.
Seabass served with mussels in tomato sauce is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Seabass served with mussels in tomato sauce is something which I have loved my whole life.
To get started with this recipe, we must 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:
- Make ready 1 fillet sea bass
- Get 50 g carrots diced
- Take 50 g White radish diced
- Take 400 g Mussels
- Prepare 1 kg Fish bones and trimmings
- Take 2 Onion
- Prepare 1 leek
- Make ready Thyme
- Take Rosemary
- Take Fine salt
- Make ready Black pepper coarse
- Take Dill
- Make ready Butter
- Get 700 ml White wine
Remove the seeds and dice neatly. Heat a little of the butter in a. 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.
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.
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. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce.
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