"Acqua Pazza" With Sea Bass And Clams
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
41
Spice
50
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Olive Oil1 large
Onion (thinly sliced)1 tbsp
Garlic (minced)2 cups
Tomato (concasse)1 tsp
Cayenne Pepper1 cup
White Wine (dry)1
Salt1 tbsp
Butter2 cups
Basil Leaves (packed)Directions:
1
Preheat oven to 350 degrees F
2
In a saute pan, over medium heat, add 2 tablespoons olive oil
3
Cook the onions and garlic until soft and glossy, just beginning to brown
4
Add the tomatoes, cayenne and saffron, and cook for 5 minutes
5
Add the clams, mussels and white wine
6
Cover and continue to cook for another 3 minutes
7
Uncover and remove from heat
8
Taste and adjust seasoning with salt and pepper
9
Reserve
10
In another saute pan, over high heat, add 3 tablespoons olive oil
11
Saute eggplant slices until lightly browned
12
Add green and yellow zucchini
13
Cook another 1 minute, just until heated
14
Add 1 tablespoon of chiffonade of basil
15
Season, to taste, with salt and pepper
16
Reserve
17
Season sea bass fillets with salt and pepper
18
In another saute pan, heat the remaining 3 tablespoons of olive oil
19
Sear fillets, meat next to the bone side down first, until golden, about 2 minutes
20
Transfer pan to oven and continue to cook another 4 minutes
21
Transfer to burner, turn fillets
22
Add butter and baste
23
To serve: spoon 1/4 of the tomato sauce on plate
24
Place 1/4 of the Sauteed vegetable slices in the center and top with a piece of sea bass
25
Garnish with diced bell pepper and remaining chiffonade of basil
26
Drizzle Basil Oil around edge of tomato sauce
27
In boiling salted water, blanch basil leaves for 2 seconds
28
Refresh in bowl of iced water and drain well
29
Place on baking tray lined with paper towel and let dry for 1 hour
30
Pour oil in a blender
31
Turn machine on to puree and slowly add the blanched basil
32
Continue to process until pureed and well blended
33
Transfer to a squirt bottle and allow to steep for a few hours
34
Use as needed