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Рецепт Soy Glazed Sea Bass And Shellfish In Seafood Broth
by Global Cookbook

Soy Glazed Sea Bass And Shellfish In Seafood Broth
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  Порций: 8

Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. Spoon some of the broth, shrimp and scallops into warmed serving bowls. Using a spatula, transfer a sea bass fillet to each bowl.
  5. This recipe yields 8 servings.