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

Name: Roast Fillet of Sea Bass with Braised Shellfish and Saffron Sauce Recipe
Total time: 145 min
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)

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Set aside some time this weekend to recreate this roast fillet of sea bass, inspired by the opulent Mayfair restaurant, Mount St

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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)