Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, seabass served with mussels in tomato sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Seabass served with mussels in tomato sauce is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Seabass served with mussels in tomato sauce is something which I have loved my entire life. They’re fine and they look fantastic.
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. 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!
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 can achieve that.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Get 1 fillet sea bass
- Make ready 50 g carrots diced
- Make ready 50 g White radish diced
- Make ready 400 g Mussels
- Make ready 1 kg Fish bones and trimmings
- Prepare 2 Onion
- Take 1 leek
- Make ready Thyme
- Take Rosemary
- Take Fine salt
- Take Black pepper coarse
- Get Dill
- Get Butter
- Make ready 700 ml White wine
Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them. 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.
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.
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. Serve the sea bass with spoonfuls of the salsa and lemon slices on the side. Sea Bass with Vanilla Polenta and Tomato Sauce. Visit the website for more sea bass recipes and ideas.
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