Easiest Way to Prepare Quick Seabass served with mussels in tomato sauce

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, seabass served with mussels in tomato sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Seabass served with mussels in tomato sauce is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Seabass served with mussels in tomato sauce is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. 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:

1. Make ready 1 fillet sea bass
2. Prepare 50 g carrots diced
3. Make ready 50 g White radish diced
4. Make ready 400 g Mussels
5. Get 1 kg Fish bones and trimmings
6. Make ready 2 Onion
7. Take 1 leek
8. Get Thyme
9. Make ready Rosemary
10. Make ready Fine salt
11. Prepare Black pepper coarse
12. Prepare Dill
13. Take Butter
14. Get 700 ml White wine

Instructions 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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