Pan-Seared Sea Bass Drizzled with a Saffron Sauce | La Cucina Grandinetti

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons shallots, peeled and minced
• 1/8 teaspoon ground turmeric
• 1/4 cup vermouth
• 2 tablespoons white wine vinegar
• 1 teaspoon tomato paste
• 7-8 saffron threads
• 1 cup heavy cream
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup tomatoes, seeded and diced
• 1 tablespoon coarsely chopped flat leaf parsley
• 1/4 cup all purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 6-ounce sea bass fillets
• 2 tablespoons olive oil