Description
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!
Ingredients
- 20 baby squid (tubes and tentacles), cleaned
- 3 cups milk
- 2 tablespoons extra-virgin olive oil
- 8 cloves garlic, minced
- 2 small onions, chopped
- 2 large carrots, chopped
- 2 tomatoes, chopped
- 1 small fennel bulb, diced
- ½ cup tomato paste
- 1 cup dry white wine
- 3 cups chicken stock
- ½ bunch fresh parsley
- ½ bunch fresh tarragon
- ½ bunch fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon loosely packed saffron threads
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, minced
- ½ cup oil-packed sun-dried tomatoes, drained and cut into strips
- 6 baby fennel bulbs, halved
- ½ bunch fresh thyme, chopped
- 10 fresh oysters in shells, well scrubbed
- 20 littleneck clams
- 20 fresh mussels
- 6 (6 ounce) fillets fresh sea bass
- salt and pepper to taste
- 2 tablespoons extra-virgin olive oil
- 6 sprigs parsley, for garnish
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 3 hrs
Servings: 6