Roast Fillet of Sea Bass with Braised Shellfish and Saffron Sauce Recipe | olivemagazine

Ingredients

• 2 tbsp olive oil plus 1 tsp
• 1kg rock fish (small gurnard or red mullet) scales, guts and heads removed, roughly chopped
• 1 onion diced
• 2 carrots diced
• 2 celery sticks diced
• 3 garlic cloves roughly chopped
• 1 star anise
• ¼ tsp coriander seeds
• large pinch of saffron
• 50g tomato purée
• 200ml white wine
• 500ml fish stock
• 250ml passata
• 3 tomatoes roughly chopped
• 1 large potato cut into 1cm cubes
• 1 fennel bulb trimmed and cut into 1cm cubes
• ½ cucumber peeled and cut into 1cm cubes
• 2 shallots finely sliced
• 10g flat-leaf parsley stalks and leaves separated
• 300g each of mussels, clams, cockles cleaned and debearded
• 4 x 140g portions of sea bass
• lemon juice to taste
• herb oil to serve (optional)