Soy-Glazed Sea Bass & Shellfish In Seafood Broth

More from this source
SF Gate

Comments

Add a comment

Ingredients

2 tablespoons extra virgin olive oil

3/4 cup coarsely chopped carrots

1 celery rib, coarsely chopped

1 leek (white and light-green part only), well rinsed and chopped

1/3 cup coarsely chopped parsley

1 large garlic clove, chopped

3/4 teaspoon dried oregano

4 cups fish stock or best-quality bottled clam juice

1 cup white wine

1/4 teaspoon powdered saffron

1 1/2 teaspoons ground fennel

3/4 teaspoon sugar

8 Chilean sea bass fillets, about 6 ounces each

Asian sesame oil

Seasoning salt, such as Lawry's

8 teaspoons kabayaki sauce (available at Japanese markets)

1 1/2 pounds sea scallops

1 1/2 pounds shrimp, peeled and butterflied

You might also like

Pan-Fried Sea Bass With Brancaster Mussels, Gno...
Great British Chefs
Loup De Mer (Mediterranean Seabass)
Food52
Pistachio Sea Bass With Crab Salad
Epicurious
Fish Stew
Tokyo Terrace
French In A Flash: Chilean Sea Bass With Bouill...
Serious Eats
Sea Bass With Brown Shrimps & Couscous
BBC Good Food
Prawn-Stuffed Spicy Fish With Vermicelli
Jamie Oliver
Linguine With Clams
guardian.co.uk home
Butter-Basted Sea Bass And Clams In Chickpea Broth
Turntable Kitchen
Cioppino
Simply Recipes