Hey everyone, I hope you are having an amazing 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 food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Seabass served with mussels in tomato sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Seabass served with mussels in tomato sauce is something that I have loved my whole life. They’re nice 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. Add the tomatoes and season with salt.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Seabass served with mussels in tomato sauce:
- Get 1 fillet sea bass
- Get 50 g carrots diced
- Get 50 g White radish diced
- Prepare 400 g Mussels
- Take 1 kg Fish bones and trimmings
- Take 2 Onion
- Get 1 leek
- Take Thyme
- Get Rosemary
- Prepare Fine salt
- Take Black pepper coarse
- Get Dill
- Get 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.
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.
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’s going to wrap this up with this special food seabass served with mussels in tomato sauce recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
