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Receta Red Chile Crusted Sea Bass With Clam/Mussel/Calamari Risotto 1/
by Global Cookbook

Red Chile Crusted Sea Bass With Clam/Mussel/Calamari Risotto 1/
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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
  • 1 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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. Add in clams. After 1 minutes., add in mussels and cook another minute. Deglaze with white wine and fish stock; bring to a simmer.
  9. 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.
  10. Strain stock through fine chinois into clean saucepan and reserve.
  11. continued in part 2