Acqua Pazza With Sea Bass And Clams

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Wolfgang Puck


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8 tablespoons olive oil

1 large onion, thinly sliced

2 cups tomato concass´┐Ż (peeled, seeded and coarsely chopped fresh tomatoes)

1/4 teaspoon cayenne pepper

1 Generous pinch of saffron threads

1 pound littleneck clams, rinsed several times and drained

1 pound black mussels, debearded, rinsed several times and drained

1/2 cup dry white wine


Freshly ground black pepper

2 Italian eggplants, ends trimmed, thinly sliced

1 green zucchini, end trimmed, thinly sliced

1 yellow zucchini, ends trimmed, thinly sliced

10 basil leaves, chiffonade (see tips)

4 6-ounce sea bass fillets

1 tablespoon butter

1 red bell pepper, cored, seeded, 1/4-inch dice

4 tablespoons Basil Oil, (see separate recipe)

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