We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Practice Safe Sex: get Married and be faithful!

Red Chile-crusted Sea Bass W/clam/mussel/calamari Risotto

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Seafood Rice/grains, Sauces/pest, Seafood 4 Servings

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:

“Give Satan an inch and he’ll be a ruler.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?