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14 ingredients, 10 steps, cooking Seabass served with mussels in tomato sauce

Good Evening all, at this time you can cook recipe Seabass served with mussels in tomato sauce with 14 ingredients and 10 steps. Below this is how to cook, please pay attention carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Seabass served with mussels in tomato sauce.

Ingredients for Seabass served with mussels in tomato sauce

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

If all material requirements Seabass served with mussels in tomato sauce it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking 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.
    
11. Finish and Enjoy.

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