Red chile-crusted sea bass w/clam/mussel/calamari risotto 2/
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
Heat 2 TBSP olive oil in a heavy-bottomed saucepan. Add shallots and sweat until just soft (abt. 1 min.); stir in Arborio rice. After 2 min., add ¼ cup reserved fish stock; stir until incorporated. Continue adding fish stock in ¼ cup increments, stirring and simmering until rice is al dente.
Remove from direct heat. Stir in cheese and keep warm.
Heat 1 TBSP olive oil in saute pan over medium heat. Add calamari and saute just until tender (abt. 2 min.). Reserve.
Fold reserved clams, mussels, and calamari into risotto. Add herbs and keep warm.
Heat ¼ cup olive oil in a skillet over medium heat. Add sea bass fillets and saute just until done. Keep warm.
To serve, spoon risotto in the center of a large warm plate. Ladle blackened tomato/chipotle sauce around. Top each with a sea bass fillet.
To scale up: scale up in direct proportion.
Recipe By : and...Blackened Tomato/Chipotle Sauce Posted to CHILE-HEADS DIGEST V3 #164 Date: Wed, 20 Nov 1996 19:25:45 -0600 From: "Dead.Can.Dance" <rael@...> NOTES : frm. Food Arts/May/95 rec. frm. Exec. Chef Mark Kiffin, Coyote Cafe, Santa Fe and Las Vegas