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Soy Glazed Sea Bass And Shellfish In Seafood Broth
Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3/4 c. coarsely-minced carrots
- 1 x celery rib coarsely minced
- 1 x leek (white and light-green parts) cleaned, minced
- 1/3 c. coarsely-minced parsley
- 1 lrg garlic clove minced
- 3/4 tsp dry oregano
- 4 c. fish stock or possibly best-quality
- bottled clam juice
- 1 c. white wine
- 1/4 tsp powdered saffron
- 1 1/2 tsp grnd fennel
- 3/4 tsp sugar
- 8 x Chilean sea bass fillets - (abt 6 ounce ea)
- Asian sesame oil
- Seasoning salt, such as Lawry's
- 8 tsp kabayaki sauce - (available at Japanese markets)
- 1 1/2 lb sea scallops
- 1 1/2 lb peeled shrimp butterflied
Directions
- Make broth: Heat the extra virgin olive oil in a large pot over moderate heat. Add in the carrots, celery, leek, parsley, garlic and oregano and saute/fry till slightly softened, about 5 min. Add in the fish stock, wine, saffron, fennel and sugar. Bring to a simmer, adjust heat to maintain a gentle simmer and cook about 10 min to boil off the alcohol.
- Preheat broiler. Coat the sea bass lightly with sesame oil, then season with seasoning salt. Put the fish on a rack in a baking dish and broil till almost done. Brush each fillet with 1 tsp. kabayaki sauce and return to the broiler till the fish just flakes.
- While the fish cooks, add in the scallops to the simmering broth. Cover and simmer till they are about half-done, about 1 minute, then add in the shrimp. Cover and simmer briefly, just till the shrimp and scallops are done. Taste the broth and adjust seasoning.
- Spoon some of the broth, shrimp and scallops into warmed serving bowls. Using a spatula, transfer a sea bass fillet to each bowl.
- This recipe yields 8 servings.
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