Red chile-crusted sea bass w/clam/mussel/calamari risotto 1/

4 Servings

Ingredients

Quantity Ingredient
⅛ cup Virgin Olive Oil; plus
1 tablespoon Virgin Olive Oil
2 teaspoons Roasted Garlic; peeled and minced
1 pounds Roma Tomatoes; blackened over open grill or in oven
¼ cup Fresh Cilantro Leaves; chopped
2 Chipotle Chiles En Adobo; chopped
⅛ cup Red Wine Vinegar
1½ teaspoon Salt
½ teaspoon Granulated Sugar
1 Bottle Red Rhone Wine (Eh?..Wino I Ain't)
2 tablespoons Caribe Chile Flakes (Or Sub. Yer Own)
1 tablespoon Dried Oregano Leaves
¼ cup New Mexican Chile Powder (Or Sub)
1 tablespoon Salt
2 pounds Sea Bass; cut into 8 oz. fillets
¼ cup Olive Oil; plus
6 tablespoons Olive Oil
½ cup White Onions; chopped
2 Garlic Cloves; sliced
2 Bay Leaves
1 tablespoon Fresh Thyme; chopped
1 pounds Clams, Manila, In Shell
1 pounds Mussels, In Shell; scrubbed and beards removed
½ cup Dry White Wine
2 cups Fish Stock; or Unsalted Clam Juice
1 medium Shallot; finely minced
½ cup Arborio Rice; raw
¼ cup Parmesan Cheese; grated (Up To 1/2 Cup)
1 pounds Calamari; cleaned and sliced into rounds
1 tablespoon Fresh Chives; snipped
1 tablespoon Fresh Marjoram Leaves; chopped

Directions

TOMATO/CHIPOTLE SAUCE

CHILE-CRUSTED SEA BASS

RISOTTO

FOR TOMATO/CHIPOTLE SAUCE: Heat 1 TBSP olive oil in skillet over medium heat until just smoking; add onions; saute until carmelized, abt. 10 min.

Transfer onions to food processor; add garlic and ½ the tomatoes; pulse until finely chopped but not pureed; add cilantro and chipotles; pulse to mix. Transfer to nonreactive bowl; reserve.

Peel and seed remaining tomatoes; roughly chop. In a nonreactive bowl, combine tomatoes, remaining olive oil, vinegar, salt, and sugar; fold in pureed tomatoes to coat evenly; cover; chill in refrigerator.

Place wine in nonreactive saucepan over medium heat; bring to a boil; reduce by 75 percent (to abt. 1 cup); stir into salsa; reserve (keep warm).

FOR SEA BASS: Place chile flakes and oregano in dry skillet over medium heat; gently toast until fragrant (abt. 2 min.). Transfer to a spice grinder and pulse until smoothly combined. Transfer into a small bowl and ad chile powder, sugar, and salt. Stir to combine.

Place sea bass filltes on nonreacitve tray lined with parchment paper; coat on both sides with chile rub; wrap in plastic and reserve in refrigerator.

FOR RISOTTO: Heat 3 TBSP olive oil in a heavy-bottomed skillet over medium heat. Add onions, garlic, bay leaves, and thyme. Saute until onions soften.

Add clams. After 1 min., add mussels and cook another minute. Deglaze with white wine and fish stock; bring to a simmer.

When shells open remove skillet from direct heat. Pick shellfish from broth and transfer to a bowl. Remove clams and mussels from shells and reserve. Discard shells.

Strain stock through fine chinois into clean saucepan and reserve.

continued in part 2

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