Simple Way to Make Any-night-of-the-week Seabass served with mussels in tomato sauce

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, seabass served with mussels in tomato sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Seabass served with mussels in tomato sauce is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Seabass served with mussels in tomato sauce is something that I’ve loved my entire 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 it.

The ingredients needed to make Seabass served with mussels in tomato sauce:

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