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Acqua Pazza with Sea Bass and Clams (Wolfgang Puck) Recipe

Acqua Pazza with Sea Bass and Clams (Wolfgang Puck) Recipe

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Acqua Pazza with Sea Bass and Clams (Wolfgang Puck)

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Ingredients:

Serving

8 tbsp olive oil
1 large onion, thinly sliced
1 tbsp minced garlic
2 cups tomato concasse
1/4 tsp cayenne pepper
generous pinch saffron threads
1 lb littleneck clams , rinsed several times and drained
1 lb black mussels , debearded, rinsed several times and drained
1/2 cup dry white wine
salt
freshly ground black pepper
2 italian eggplants, ends trimmed, thinly sliced
1 green zucchini, end trimmed, thinly sliced
1 yellow zucchini, ends trimmed, thinly sliced
10 basil leaves , chiffonade
4 (6-oz) sea bass fillets
1 tbsp butter
1 red bell pepper, cored, seeded, 1/4-inch dice
4 tbsp basil oil , recipe follows
2 cups basil leaves , packed
1 cup olive oil

Directions:

Preheat oven to 350 degrees F.
In a saute pan, over medium heat, add 2 tablespoons olive oil. Cook the onions and garlic until soft and glossy, just beginning to brown. Add the tomatoes, cayenne and saffron, and cook for 5 minutes. Add the clams, mussels and white wine. Cover and continue to cook for another 3 minutes. Uncover and remove from heat. Taste and adjust seasoning with salt and pepper. Reserve.
In another saute pan, over high heat, add 3 tablespoons olive oil. Saute eggplant slices until lightly browned. Add green and yellow zucchini. Cook another 1 minute, just until heated. Add 1 tablespoon of chiffonade of basil. Season, to taste, with salt and pepper. Reserve.
Season sea bass fillets with salt and pepper. In another saute pan, heat the remaining 3 tablespoons of olive oil. Sear fillets, meat next to the bone side down first, until golden, about 2 minutes. Transfer pan to oven and continue to cook another 4 minutes. Transfer to burner, turn fillets. Add butter and baste.
To serve: spoon 1/4 of the tomato sauce on plate. Place 1/4 of the Sauteed vegetable slices in the center and top with a piece of sea bass. Garnish with diced bell pepper and remaining chiffonade of basil. Drizzle Basil Oil around edge of tomato sauce.
Basil Oil:
In boiling salted water, blanch basil leaves for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let dry for 1 hour. Pour oil in a blender. Turn machine on to puree and slowly add the blanched basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.
Yield: 1 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1787.56 Kcal (7484 kJ)
Calories from fat	900.42 Kcal
		% Daily Value*
Total Fat	100.05g	154%
Cholesterol	50.99mg	17%
Sodium	353.65mg	15%
Potassium	1143.79mg	24%
Total Carbs	25.33g	8%
Sugars	12.1g	48%
Dietary Fiber	8.38g	34%
Protein	22.11g	44%
Vitamin C	50.9mg	85%
Vitamin A	0.8mg	26%
Iron	17.6mg	98%
Calcium	95.1mg	10%

Amount Per 100 g
Calories	251.34 Kcal (1052 kJ)
Calories from fat	126.6 Kcal
		% Daily Value*
Total Fat	14.07g	154%
Cholesterol	7.17mg	17%
Sodium	49.72mg	15%
Potassium	160.82mg	24%
Total Carbs	3.56g	8%
Sugars	1.7g	48%
Dietary Fiber	1.18g	34%
Protein	3.11g	44%
Vitamin C	7.2mg	85%
Vitamin A	0.1mg	26%
Iron	2.5mg	98%
Calcium	13.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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