Red chile-crusted sea bass w/clam/mussel/calamari risotto 1/
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | Virgin Olive Oil; plus |
| 1 | tablespoon | Virgin Olive Oil |
| 2 | teaspoons | Roasted Garlic; peeled and minced |
| 1 | pounds | Roma Tomatoes; blackened over open grill or in oven |
| ¼ | cup | Fresh Cilantro Leaves; chopped |
| 2 | Chipotle Chiles En Adobo; chopped | |
| ⅛ | cup | Red Wine Vinegar |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Granulated Sugar |
| 1 | Bottle Red Rhone Wine (Eh?..Wino I Ain't) | |
| 2 | tablespoons | Caribe Chile Flakes (Or Sub. Yer Own) |
| 1 | tablespoon | Dried Oregano Leaves |
| ¼ | cup | New Mexican Chile Powder (Or Sub) |
| 1 | tablespoon | Salt |
| 2 | pounds | Sea Bass; cut into 8 oz. fillets |
| ¼ | cup | Olive Oil; plus |
| 6 | tablespoons | Olive Oil |
| ½ | cup | White Onions; chopped |
| 2 | Garlic Cloves; sliced | |
| 2 | Bay Leaves | |
| 1 | tablespoon | Fresh Thyme; chopped |
| 1 | pounds | Clams, Manila, In Shell |
| 1 | pounds | Mussels, In Shell; scrubbed and beards removed |
| ½ | cup | Dry White Wine |
| 2 | cups | Fish Stock; or Unsalted Clam Juice |
| 1 | medium | Shallot; finely minced |
| ½ | cup | Arborio Rice; raw |
| ¼ | cup | Parmesan Cheese; grated (Up To 1/2 Cup) |
| 1 | pounds | Calamari; cleaned and sliced into rounds |
| 1 | tablespoon | Fresh Chives; snipped |
| 1 | tablespoon | Fresh Marjoram Leaves; chopped |
Directions
TOMATO/CHIPOTLE SAUCE
CHILE-CRUSTED SEA BASS
RISOTTO
FOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP olive oil in skillet over medium heat until just smoking; add onions; saute until carmelized, abt. 10 min.
Transfer onions to food processor; add garlic and ½ the tomatoes; pulse until finely chopped but not pureed; add 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 olive oil, vinegar, salt, and sugar; fold in pureed tomatoes to coat evenly; cover; chill in refrigerator.
Place wine in nonreactive saucepan over medium heat; bring to a boil; reduce by 75 percent (to abt. 1 cup); stir into salsa; reserve (keep warm).
FOR SEA BASS: Place chile flakes and oregano in dry skillet over medium heat; gently toast until fragrant (abt. 2 min.). Transfer to a spice grinder and pulse until smoothly combined. Transfer into a small bowl and ad chile powder, 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 olive oil in a heavy-bottomed skillet over medium heat. Add onions, garlic, bay leaves, and thyme. Saute until onions soften.
Add clams. After 1 min., add 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. Discard shells.
Strain stock through fine chinois into clean saucepan and reserve.
continued in part 2