Sea Bass with Vegetable Sauce

45 min
0 People
45 min
INGREDIENTS for 0 people
  • 1 sea bass
  • 4 cups fish broth
  • 2 cups white wine
  • 2 cups red wine
  • 2 oz butter
  • 5 desalted anchovies
  • 4 carrots
  • 1 onion
  • 2 cloves of garlic
  • thyme
  • bay leaf
  • parsley
  • 2 cloves
  • pepper

Put the sea bass in a pan adding the white and red wine, the fish stock, the baby carrots cut into large pieces, the onion, sliced, garlic, cloves, bunch of herbs, salt, and a little pepper crushed in a mortar. Bring slowly to the boil and simmer for 15 minutes. Filter half of the liquid from cooking the fish through a very fine colander, pour it into a casserole and bind it with the butter, add the tomato and the chopped anchovy mixture. Bring to the boil, stirring, for some minutes. Drain the carrots, and slice them. Carefully skin the fish, transfer to a serving plate and cover abundantly with the stock. Decorate the edges with the slices of carrot, leave the plate for some minutes in the oven and serve piping hot.

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