By Chef Malcolm Emmanueil
- 4 wild sea-bass fillets
- 1 cup of flour
- Salt, pepper, dry oregano and clarified butter
- 3 garlic cloves, chopped
- 1 red onion, chopped
- 2 tomatoes, diced
- 2 spoons yellow bell pepper powder
- 1 cup chopped cilantro leaves
- 1 cup fish broth
- 1 cup white wine
- 1/2 cup double cream
- 300gr fresh sea food mix (shrimps, mussels, scallops and baby squid)
- 1 spoon potato starch
- 2 spoons vegetable oil
- Salt and seasoning
Preparing the Fish Fillets:
Season the flour with salt, pepper and dry oregano. Very lightly dust the fillets with the seasoned flour. Fry the fish fillets in very hot clarified butter until they are golden brown. Put them on paper towels to absorb the excess oil.
Preparing the Seafood Sauce:
In very hot oil, fry the garlic, then the onion and yellow bell pepper until it is all transparent. Season with salt and seasoning. Add the tomato, half of the chopped cilantro, and half of the fish broth. Allow to boil until you get a sauce of paste-like consistency.
Cook the seafood in boiling water and add to the above mix. Add the rest of the broth and the white wine. Allow to boil for three minutes and then add the cream. Thicken the sauce with the potato starch. Lower the flame and simmer gently.Serve the fish fillet in a big plate and top it off with the seafood sauce. Add white rice as a side and garnish with the rest of the cilantro.