Name: Red Chile-Crusted Sea Bass W/clam/mussel/calamari Risotto 1/
Ingredients: 1/8 c Virgin Olive Oil; plus; 1 tb Virgin Olive Oil; 2 ts 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 ts Salt; 1/2 ts Granulated Sugar; 1 Bottle Red Rhone Wine (Eh?..Wino I Ain't); 2 tb Caribe Chile Flakes (Or Sub. Yer Own); 1 tb Dried Oregano Leaves; 1/4 c New Mexican Chile Powder (Or Sub); 1 tb Salt; 2 lb Sea Bass; cut into 8 oz. fillets; 1/4 c Olive Oil; plus; 6 tb Olive Oil; 1/2 c White Onions; chopped; 2 Garlic Cloves; sliced; 2 Bay Leaves; 1 tb 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 md 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 tb Fresh Chives; snipped

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Dairy	Mexican	Rice/grains, Sauces/pest, Seafood	4	Servings

INGREDIENTS

1/8	c	Virgin Olive Oil; plus
1	tb	Virgin Olive Oil
2	ts	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	ts	Salt
1/2	ts	Granulated Sugar
1		Bottle Red Rhone Wine (Eh?..Wino I Ain't)
2	tb	Caribe Chile Flakes (Or Sub. Yer Own)
1	tb	Dried Oregano Leaves
1/4	c	New Mexican Chile Powder (Or Sub)
1	tb	Salt
2	lb	Sea Bass; cut into 8 oz. fillets
1/4	c	Olive Oil; plus
6	tb	Olive Oil
1/2	c	White Onions; chopped
2		Garlic Cloves; sliced
2		Bay Leaves
1	tb	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	md	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	tb	Fresh Chives; snipped
1	tb	Fresh Marjoram Leaves; chopped

INSTRUCTIONS

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 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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