Easiest Way to Prepare Bobby Flay Seabass served with mussels in tomato sauce

Hey everyone, hope you’re having an incredible day today. Today, we’re going 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 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 enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Seabass served with mussels in tomato sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Make ready 1 fillet sea bass
2. Take 50 g carrots diced
3. Make ready 50 g White radish diced
4. Prepare 400 g Mussels
5. Make ready 1 kg Fish bones and trimmings
6. Get 2 Onion
7. Get 1 leek
8. Make ready Thyme
9. Make ready Rosemary
10. Make ready Fine salt
11. Make ready Black pepper coarse
12. Get Dill
13. Get 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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