Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, seabass served with mussels in tomato sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Add the tomatoes and season with salt.
Seabass served with mussels in tomato sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Seabass served with mussels in tomato sauce is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Make ready 1 fillet sea bass
- Prepare 50 g carrots diced
- Take 50 g White radish diced
- Get 400 g Mussels
- Take 1 kg Fish bones and trimmings
- Prepare 2 Onion
- Prepare 1 leek
- Get Thyme
- Make ready Rosemary
- Take Fine salt
- Get Black pepper coarse
- Take Dill
- Prepare Butter
- Prepare 700 ml White wine
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. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette.
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.
Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them. This recipe uses Omaha Steaks Sea Bass and a spicy tomato sauce, made with garlic, jalapeno Season finished sauce with salt and pepper. While tomato mixture simmers, transfer fish to a lightly Spoon extra sauce on fish as desired.
So that is going to wrap this up with this exceptional food seabass served with mussels in tomato sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
