Red Chile-Crusted Sea Bass W/clam/mussel/calamari Risotto 1/

Ready in 1 hour

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1/2 c Arborio Rice; raw
1/8 c Red wine vinegar
1/2 ts Granulated sugar
1 tb Fresh Marjoram Leaves;
2 lb Sea Bass; cut into 8 oz pieces
1/2 c Dry white wine
2 tb Caribe Chile Flakes
1/4 c Parmesan Cheese; grated
1 tb Virgin Olive Oil
1 tb Dried Oregano Leaves
1 lb Mussels; In Shell; scrubbed
1 lb Calamari; cleaned and sliced
6 tb olive oil
1 tb Salt
2 Cloves Garlic; sliced
1/4 c Olive Oil; plus
1 tb Fresh Thyme; chopped
1/8 c Virgin Olive Oil; plus
2 ts Garlic; Roasted, peeled
2 Chipotle Chiles En Adobo;
1/4 c New Mexican Chile Powder
1/2 c White Onions; chopped
1 md Shallot; finely minced
1 lb Roma Tomatoes; blackened
1/4 c Fresh Cilantro Leaves;
2 c Fish Stock; or Unsalted Clam
1 tb Fresh Chives; snipped
1 1/2 ts Salt
1 Bottle Red Rhone Wine
2 Bay Leaves
1 lb Clams; Manila, In Shell

Original recipe makes 4



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 1/2 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

Calories Per Serving: 961 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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