Soy-Glazed Sea Bass And Shellfish In Seafood Broth

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
3/4 cup	82g / 2.9oz	Coarsely-chopped carrots
1		Celery rib - coarsely chopped
1		Leek (white and light-green parts) - cleaned, chopped
1/3 cup	48g / 1.7oz	Coarsely-chopped parsley
1 cup	146g / 5.1oz	Garlic clove - chopped (large)
3/4 teaspoon	3.8ml	Dried oregano
4 cups	948ml	Fish stock or best-quality
		Bottled clam juice
1 cup	237ml	White wine
1/4 teaspoon	1.3ml	Powdered saffron
1 1/2 teaspoons	7.5ml	Ground fennel
3/4 teaspoon	3.8ml	Sugar
8		Chilean sea bass fillets - (abt 6 oz ea)
		Asian sesame oil
		Seasoning salt, such as Lawry's
8 teaspoons	40ml	Kabayaki sauce - (available at
		Japanese markets)
1 1/2 lbs	681g / 24oz	Sea scallops
1 1/2 lbs	681g / 24oz	Peeled shrimp - butterflied

Recipe Instructions

Make broth: Heat the olive oil in a large pot over moderate heat. Add the carrots, celery, leek, parsley, garlic and oregano and saute until slightly softened, about 5 minutes. Add the fish stock, wine, saffron, fennel and sugar. Bring to a simmer, adjust heat to maintain a gentle simmer and cook about 10 minutes to boil off the alcohol.

Preheat broiler. Coat the sea bass lightly with sesame oil, then season with seasoning salt. Put the fish on a rack in a baking dish and broil until almost done. Brush each fillet with 1 teaspoon kabayaki sauce and return to the broiler until the fish just flakes.

While the fish cooks, add the scallops to the simmering broth. Cover and simmer until they are about half-done, about 1 minute, then add the shrimp. Cover and simmer briefly, just until the shrimp and scallops are done. Taste the broth and adjust seasoning.

Spoon some of the broth, shrimp and scallops into warmed serving bowls. Using a spatula, transfer a sea bass fillet to each bowl.

This recipe yields 8 servings.

Nutrition Per Serving: 410 calories; 62 g protein; 8 g carbohydrate; 12 g fat (2 g saturated); 280 mg cholesterol; 558 mg sodium; 1 g fiber.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

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