| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Dairy | Mexican | Rice/grains, Sauces/pest, Seafood | 4 | Servings |
INGREDIENTS
| 1/8 | c | Virgin Olive Oil, plus |
| 1 | T | Virgin Olive Oil |
| 2 | t | Roasted Garlic, peeled and |
| minced | ||
| 1 | lb | Roma Tomatoes, blackened |
| over open grill or in | ||
| oven | ||
| 1/4 | c | Fresh Cilantro Leaves |
| chopped | ||
| 2 | Chipotle Chiles En Adobo | |
| chopped | ||
| 1/8 | c | Red Wine Vinegar |
| 1 1/2 | t | Salt |
| 1/2 | t | Granulated Sugar |
| 1 | Bottle Red Rhone Wine | |
| Eh?..Wino I Ain't | ||
| 2 | T | Caribe Chile Flakes, Or Sub. |
| Yer Own | ||
| 1 | T | Dried Oregano Leaves |
| 1/4 | c | New Mexican Chile Powder, Or |
| Sub | ||
| 1 | T | Salt |
| 2 | lb | Sea Bass, cut into 8 oz. |
| fillets | ||
| 1/4 | c | Olive Oil, plus |
| 6 | T | Olive Oil |
| 1/2 | c | White Onions, chopped |
| 2 | Garlic Cloves, sliced | |
| 2 | Bay Leaves | |
| 1 | T | Fresh Thyme, chopped |
| 1 | lb | Clams, Manila In Shell |
| 1 | lb | Mussels, In Shell scrubbed |
| and beards removed | ||
| 1/2 | c | Dry White Wine |
| 2 | c | Fish Stock, or Unsalted Clam |
| Juice | ||
| 1 | Shallot, finely minced | |
| 1/2 | c | Arborio Rice, raw |
| 1/4 | c | Parmesan Cheese, grated Up |
| To 1/2 Cup | ||
| 1 | lb | Calamari, cleaned and sliced |
| into rounds | ||
| 1 | T | Fresh Chives, snipped |
| 1 | T | Fresh Marjoram Leaves |
| chopped |
INSTRUCTIONS
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 1/2 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
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Nutrition (calculated from recipe ingredients)
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Calories: 839
Calories From Fat: 463
Total Fat: 52.3g
Cholesterol: 140.6mg
Sodium: 3795.9mg
Potassium: 1454.2mg
Carbohydrates: 20.3g
Fiber: 7.6g
Sugar: 2.3g
Protein: 68.4g