Red Chile-Crusted Sea Bass W/clam/mussel/calamari Risotto 2/

INGREDIENTS

INSTRUCTIONS

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 1/4
cup reserved fish stock; stir until incorporated.  Continue adding fish
stock in 1/4 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 1/4 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@ebicom.net>
NOTES : frm. Food Arts/May/95 rec. frm. Exec. Chef Mark Kiffin, Coyote
Cafe, Santa Fe and Las Vegas

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”