"Acqua Pazza" with Sea Bass and Clams Recipe
"ACQUA PAZZA" WITH SEA BASS AND CLAMS
40 minutes
25-30 minutes
Serves 4
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RECIPE INGREDIENTS
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8 tablespoons olive oil
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1 large onion, thinly sliced
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1 tablespoon minced garlic
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2 cups tomato concassé (peeled, seeded and coarsely chopped fresh tomatoes)
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1/4 teaspoon cayenne pepper
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Generous pinch of saffron threads
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1 pound littleneck clams, rinsed several times and drained
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1 pound black mussels, debearded, rinsed several times and drained
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1/2 cup dry white wine
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Salt
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Freshly ground black pepper
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2 Italian eggplants, ends trimmed, thinly sliced
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1 green zucchini, end trimmed, thinly sliced
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1 yellow zucchini, ends trimmed, thinly sliced
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10 basil leaves, chiffonade (see tips)
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4 6-ounce sea bass fillets
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1 tablespoon butter
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1 red bell pepper, cored, seeded, 1/4-inch dice
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4 tablespoons Basil Oil, (see separate recipe)
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| RECIPE METHOD
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1. Preheat oven to 350 degrees F.
| 2. In a sauté pan, over medium heat, add 2 tablespoons olive oil. Cook the onions and garlic until soft and glossy, just beginning to brown. Add the tomatoes, cayenne and saffron, and cook for 5 minutes. Add the clams, mussels and white wine. Cover and continue to cook for another 3 minutes. Uncover and remove from heat. Taste and adjust seasoning with salt and pepper. Reserve.
| 3. In another sauté pan, over high heat, add 3 tablespoons olive oil. Sauté eggplant slices until lightly browned. Add green and yellow zucchini. Cook another 1 minute, just until heated. Add 1 tablespoon of chiffonade of basil. Season to taste with salt and pepper. Reserve.
| 4. Season sea bass fillets with salt and pepper. In another sauté pan, heat the remaining 3 tablespoons of olive oil. Sear fillets, meat next to the bone side down first, until golden, about 2 minutes. Transfer pan to oven and continue to cook another 4 minutes. Transfer to burner, turn fillets. Add butter and baste.
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