Sea Bass with Shellfish
Sea bass with shellfish is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g sea bass fillet (or cod or redfish as substitute)
- 4 large white onions
- 150 ml white wine
- 250 ml fish stock
- 1 kg shellfish (venus clams, quahog clams or heart clams)
- Salt
- black pepper (freshly ground)
- Lemon juice
- cold‑pressed olive oil
- 800 g potatoes (starchy variety)
- dried Thyme
Instructions
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1.
Drizzle sea bass fillets with lemon juice. Rinse the shellfish several times in cold water, brush off debris and remove any grit.
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2.
Peel onions and cut into rings, then quarter them again. Heat 4 tbsp olive oil in a pot and sauté the onions until translucent. Add fish stock and bring to a boil. Pour in white wine. Add all shellfish and cover; cook until shells open (discard closed ones). Remove shellfish and set aside. Reduce the broth slightly, season with salt and pepper. Return shellfish to the pot and keep covered.
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3.
Meanwhile steam the fillets in a pan using a steamer insert. Season with salt and pepper.
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4.
Cook potatoes in plenty of water or pressure cooker until tender. Let cool briefly, peel and mash. Stir in 4–5 tbsp olive oil, salt, pepper and 1 tsp dried thyme. Plate shellfish with broth and mashed potatoes. Place a fillet on top of the shellfish and serve immediately. Pair with a glass of white wine.
