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Sea Bass with Shellfish and Wild Mushroom Broth

Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.

HealthyDinnerSeafoodSea BassMushroomShellfish
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
25.7g
per serving
102.8 g total
Fat
22.1g
per serving
88.5 g total
Protein
98.8g
per serving
395.2 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Unsalted Butter
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
100
g
Fregola
cooked until al dente
Liquids
500
ml
Light Chicken Stock
100
ml
White Wine
100
ml
Mineral Water
NutsSeeds
0.5
clove
Garlic
crushed
1
pinch
Madras Curry Powder
2
sprig
Thyme
OilsFats
15
ml
Olive Oil
Seafood
100
g
Mussels
cleaned
100
g
Cockles
cleaned
2
kg
Wild Sea Bass
scaled, cleaned, filleted, deboned and portioned
Vegetables
1
piece
Banana Shallot
finely chopped
150
g
Chestnut Mushrooms
120
g
Mixed Wild Mushrooms
girolle, pied de mouton, pied bleu, trimmed
4
bunch
Turnip Tops

Method

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