How to Prepare Speedy Seabass served with mussels in tomato sauce

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, seabass served with mussels in tomato sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Seabass served with mussels in tomato sauce is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:

1. Prepare fillet sea bass
2. Make ready carrots diced
3. Make ready White radish diced
4. Get Mussels
5. Prepare Fish bones and trimmings
6. Prepare Onion
7. Prepare leek
8. Prepare Thyme
9. Make ready Rosemary
10. Get Fine salt
11. Prepare Black pepper coarse
12. Take Dill
13. Get Butter
14. Take White wine

Steps to make Seabass served with mussels in tomato sauce:

1. Roast fish bones and trimmings in the oven till golden brown.
2. 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.
3. Add in mussels, 500 ml white wine, rosemary, dill and thyme.
4. Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3.
5. 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.
6. Season with salt and black pepper to your taste. Set aside sauce
7. In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes.
8. 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)
9. Remove and let the fish rest for 2-3 minutes.
10. Pour sauce, garnish with chopped carrots and radish. Plate the fish.

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