Seabass served with mussels in tomato sauce
Seabass served with mussels in tomato sauce

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, seabass served with mussels in tomato sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Seabass served with mussels in tomato sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Seabass served with mussels in tomato sauce is something that I’ve loved my entire life.

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.

To begin 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 cook it.

The ingredients needed to make Seabass served with mussels in tomato sauce:
  1. Get 1 fillet sea bass
  2. Take 50 g carrots diced
  3. Make ready 50 g White radish diced
  4. Take 400 g Mussels
  5. Make ready 1 kg Fish bones and trimmings
  6. Prepare 2 Onion
  7. Take 1 leek
  8. Make ready Thyme
  9. Prepare Rosemary
  10. Take Fine salt
  11. Get Black pepper coarse
  12. Get Dill
  13. Prepare Butter
  14. Make ready 700 ml White wine

Finely chopped fresh flat-leaf parsley, for serving. To make the sauce: Heat the oil and anchovies in a large saucepan over medium heat, stirring often. 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.

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.

Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them. Photo about Fillet of Seabass with Tomato and Mussels Sauce. Add wine and tomatoes, and bring to a boil. Remove mussels with a slotted spoon, and place in serving bowls.

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