Makes 2 Servings
- 3 tablespoons olive oil
- 3 garlic cloves, crushed
- Two 1-inch-thick sea bass steaks
- Flour for dredging
- 2 tablespoons chopped parsley
- 2/3 cup dry white wine
- 4 clams
- Salt and pepper to taste
- 4 tablespoons fresh tomato puree
- 1 cup clam or fish broth
- 8 mussels
In a large skillet set over medium- high heat, heat the olive oil. Sauté the garlic cloves until lightly browned, about 1 to 2 minutes, then remove. Dredge the fish lightly in flour, shaking off the excess. Sauté for 1 to 2 minutes on each side, flipping when lightly browned. Drain the excess oil out of the pan. Add the parsley, wine (away from the flame), clams, and salt and pepper. Sauté 2 minutes longer, then add the tomato puree and broth.
Simmer rapidly (raising heat if necessary) for 4 minutes, then add the mussels. Continue to simmer until all the shellfish have opened (if any are not open 4 minutes after the mussels have been added, discard the unopened ones and remove the fish from the heat). Plate and serve immediately.