Recipe by IMANKAY
"Here's an exotic, gourmet dish that will impress everyone. Fennel and shellfish are steamed with an herbed saffron broth, and served along with seared sea bass fillets. It takes some effort to prepare, but your guests will never forget this meal!"
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baby squid (tubes and tentacles), cleaned
extra-virgin olive oil
fennel bulb, diced
dry white wine
loosely packed saffron threads
oil-packed sun-dried tomatoes, drained and cut into strips
baby fennel bulbs, halved
fresh thyme, chopped
fresh oysters in shells, well scrubbed
6 (6 ounce) fillets
fresh sea bass
salt and pepper to taste
parsley, for garnish
This was fantastic. I made it for my boyfriend for Valentine's Day. It was impressive and delicious. We had some great Italian bread to soak up the wonderful sauce.
Changes: I did not soak the squid as I am lactose-intolerant. I was going to hammer them to tenderize, but ended up without enough time, and it was not a problem at all. The squid were delicious.
It was a lot of food for us (I divided the recipe in 3 to serve 2 people). We ended up eating it all anyway because it was so delicious, but probably ate too much. I would probably use less sea bass next time.
The fish store told me it should be Chilean Sea Bass, which was super-pricey. I did do that, but it was a tender rich fish and I could have used a different fish I think.
I would use less fish, then, but I would make more sauce, as the sauce was fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Seafood Medley
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 232
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