Sea Bass in Paper - - Orata al Cartoccio
From hopscotch 14 years agoIngredients
- seafood Stock: shopping list
- 2 Medium green bell peppers - diced shopping list
- 1 Medium orange Bell pepper - diced shopping list
- 5 small cloves of garlic - minced shopping list
- 3 small shallots (purple onion) shopping list
- virgin olive oil (drizzle bottom of cookie sheet) shopping list
- sea bass in Paper: shopping list
- A sea bass, weighing at least 3 pounds (1 1/2 k) shopping list
- 1/4 cup (50 g) unsalted butter shopping list
- 1/4 pound (100 g) fresh shrimp shopping list
- 1/2 pound (200 g) fresh clams, scrubbed and purged shopping list
- 1/2 pound (200 g) fresh mussels, scrubbed and purged shopping list
- olive oil shopping list
- A bunch of parsley, minced shopping list
- 5 cloves garlic shopping list
- brandy shopping list
- 8 plum tomatoes shopping list
- salt and pepper to taste shopping list
How to make it
- Seafood Stock:
- Preheat oven to 375 degrees
- Drizzle bottom of cookie sheet with Olive Oil.
- Roast for one hour.
- Thirty minutes into the roasting, give it a good shake to keep the veggies from sticking to the bottom of the pa
- After roasting, puree all the veggies.
- Finally, get a large pan - medium high heat, combined the veggies and 1 can of vegetable broth. Stir until it is well combined - less than five minutes.
- Place in a jar and refrigerate until you are ready to bake the Seabass in Paper.
- Note: You can make this a few days ahead.
- Sea Bass in Paper:
- ... if you are short on time or fresh shellfish are unavailable, you can use canned ones instead; make the sauce with the juices, and place the shellfish on the fish before you put it in the oven. The above quantities will serve 4.
- Clean and scale the fish. Wash it and pat it dry. Season the cavity with salt, pepper, and a few drops of olive oil. Mince two cloves of garlic, mix it with 2 tablespoons of the minced parsley, fill the cavity with the mixture, and skewer it shut with toothpicks. Sprinkle the fish with the brandy and let it rest for about 15 minutes.
- Meanwhile, blanch and peel the tomatoes, seed them, and cut them into thin strips. Heat 1/4 cup of alive oil and flavor it by browning the remaining cloves of garlic, peeled and crushed, in it for a few minutes. Remove the garlic, add the tomatoes, salt and pepper to taste, and a heaping tablespoon of parsley. Simmer the sauce for about ten minutes, then stir in the clams, mussels, and shrimp, and cover it.
- Preheat the oven to 400 F (200 C).
- Grease a large sheet of oven proof paper with half the butter, lay the fish on it, and pour the shellfish sauce over it. Dot the fish with the remaining butter, crimp the paper so as to seal the fish, then to this, add the seafood stock.
- Finally, bake the fish for about 15 minutes per pound.
- Open it at the table.
- (If you don't have an oven proof bag, merely place it in a pyrex oblong dish and seal tightly with aluminum foil.)
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