Recipe Tasty Seabass served with mussels in tomato sauce

Seabass served with mussels in tomato sauce. Mussels make a light and tasty meal. The broth they create when they are cooking can be flavored in many different ways. This flavored broth may just be the best part.

Seabass served with mussels in tomato sauce Edwin Ng Singapore. See great recipes for Mussels In Tomato Sauce, Mussels Marinara too! Steamed Mussels in White Wine and Tomato Sauce Every time I visit Boston, the one restaurant I must visit is Mother Anna's in the North End. You can have Seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Seabass served with mussels in tomato sauce

It’s 1 of fillet sea bass.
You need 50 g of carrots diced.
It’s 50 g of White radish diced.
It’s 400 g of Mussels.
It’s 1 kg of Fish bones and trimmings.
It’s 2 of Onion.
It’s 1 of leek.
It’s of Thyme.
You need of Rosemary.
It’s of Fine salt.
It’s of Black pepper coarse.
It’s of Dill.
You need of Butter.
Prepare 700 ml of White wine.

For twelve bucks, you can be served the most mouthwatering, scrumptious bowl of saucy steamed mussels fit for a king, and alongside it a hunk of freshly baked Italian bread. Brush the sea bass on both sides with oil and season with the salt and pepper. With only a handful of ingredients and less than an hour, you can really impress your loved ones for a busy weeknight dinner. This summer dish hails from southern Italy, a region with distinctive flavors that tend to be lighter and slightly spicier than in other parts of the country.

Seabass served with mussels in tomato sauce step by step

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..

Sweet, fresh San Marzano tomatoes make a wonderful, flavorful sauce for this recipe, but any simple canned tomato sauce will work as well. Aside from this, fresh ingredients are the key to making excellent spaghetti with mussels: fresh. Blend the tomato with the herbs and any residual liquid. If the tomato is a little tart, add a pinch of sugar and more salt. To serve: Remove the skin from the fish fillet with a sharp knife.