Steamed Black Sea Bass Recipe
Clams, Chorizo, Potato, Fennel, Vermentino Bolgheri
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Ingredients
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Sea Bass and Accompaniments
Method
Preparation
- 1
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Boil in salted water until tender, about 10-12 minutes. Drain and set aside.
- 2
Cook the Chorizo
In a large skillet, heat olive oil over medium heat. Add sliced chorizo and sauté until it begins to crisp, about 5-7 minutes. Remove from the skillet and set aside.
- 3
Sauté Fennel
In the same skillet, add chopped fennel and cook until softened, about 5 minutes.
- 4
Prepare the Clams
Rinse clams under cold water to remove any grit. Add to the skillet with fennel, along with the Vermentino wine. Cover and steam until clams open, about 5-7 minutes.
- 5
Steaming the Sea Bass
- 6
Prepare the Steamer
Fill a steamer pot with water and bring to a simmer. Place the Black Sea Bass fillets in a steaming basket and season with salt and black pepper.
- 7
Steam the Fish
Once the water is simmering, place the steaming basket with the fish over the pot. Cover and steam for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Serving
- 8
Plate the Dish
On each plate, place a portion of the clams, chorizo, potatoes, and fennel mixture. Top with a steamed Black Sea Bass fillet. Garnish with fresh parsley.
- 9
Enjoy
Serve immediately with a glass of Vermentino Bolgheri wine for a delightful pairing.