Receta Red Chile Crusted Sea Bass With Clam/Mussel/Calamari Risotto 1/
Raciónes: 4
Ingredientes
- 1/8 c. Virgin Extra virgin olive oil, plus
- 1 Tbsp. Virgin Extra virgin olive oil
- 2 tsp Roasted Garlic, peeled and chopped
- 1 lb Roma Tomatoes, blackened over open grill or possibly in oven
- 1/4 c. Fresh Cilantro Leaves, minced
- 2 x Chipotle Chiles En Adobo, minced
- 1/8 c. Red Wine Vinegar
- 1Â 1/2 tsp Salt
- 1/2 tsp Granulated Sugar
- 1 bot Red Rhone Wine (Eh..Wino I Ain't)
- 2 Tbsp. Caribe Chile Flakes (Or possibly Sub. Yer Own)
- 1 Tbsp. Dry Oregano Leaves
- 1/4 c. New Mexican Chile Pwdr (Or possibly Sub)
- 1 Tbsp. Salt
- 2 lb Sea Bass, cut into 8 ounce. fillets
- 1/4 c. Extra virgin olive oil, plus
- 6 Tbsp. Extra virgin olive oil
- 1/2 c. White Onions, minced
- 2 x Garlic Cloves, sliced
- 2 x Bay Leaves
- 1 Tbsp. Fresh Thyme, minced
- 1 lb Clams, Manila, In Shell
- 1 lb Mussels, In Shell, scrubbed and beards removed
- 1/2 c. Dry White Wine
- 2 c. Fish Stock, or possibly Unsalted Clam Juice
- 1 med Shallot, finely chopped
- 1/2 c. Arborio Rice, raw
- 1/4 c. Parmesan Cheese, grated (Up To 1/2 C.)
- 1 lb Calamari, cleaned and sliced into rounds
- 1 Tbsp. Fresh Chives, snipped
- 1 Tbsp. Fresh Marjoram Leaves, minced
Direcciones
- FOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP extra virgin olive oil in skillet over medium heat till just smoking; add in onions; saute/fry till carmelized, abt. 10 minutes.
- Transfer onions to food processor; add in garlic and 1/2 the tomatoes; pulse till finely minced but not pureed; add in cilantro and chipotles; pulse to mix. Transfer to nonreactive bowl; reserve.
- Peel and seed remaining tomatoes; roughly chop. In a nonreactive bowl, combine tomatoes, remaining extra virgin olive oil, vinegar, salt, and sugar; mix in pureed tomatoes to coat proportionately; cover; refrigeratein refrigerator.
- Place wine in nonreactive saucepan over medium heat; bring to a boil; reduce by 75 percent (to abt. 1 c.); stir into salsa; reserve (keep hot).
- FOR SEA BASS: Place chile flakes and oregano in dry skillet over medium heat; gently toast till fragrant (abt. 2 minutes.). Transfer to a spice grinder and pulse till smoothly combined. Transfer into a small bowl and ad chile pwdr, sugar, and salt. Stir to combine.
- Place sea bass filltes on nonreacitve tray lined with parchment paper; coat on both sides with chile rub; wrap in plastic and reserve in refrigerator.
- FOR RISOTTO: Heat 3 TBSP extra virgin olive oil in a heavy-bottomed skillet over medium heat. Add in onions, garlic, bay leaves, and thyme. Saute/fry till onions soften.
- Add in clams. After 1 minutes., add in mussels and cook another minute. Deglaze with white wine and fish stock; bring to a simmer.
- When shells open remove skillet from direct heat. Pick shellfish from broth and transfer to a bowl. Remove clams and mussels from shells and reserve. Throw away shells.
- Strain stock through fine chinois into clean saucepan and reserve.
- continued in part 2
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 942g | |
Recipe makes 4 servings | |
Calories 1088 | |
Calories from Fat 502 | 46% |
Total Fat 56.67g | 71% |
Saturated Fat 9.58g | 38% |
Trans Fat 0.0g | |
Cholesterol 433mg | 144% |
Sodium 3737mg | 156% |
Potassium 2072mg | 59% |
Total Carbs 39.09g | 10% |
Dietary Fiber 2.7g | 9% |
Sugars 4.54g | 3% |
Protein 95.49g | 153% |