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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking, strain, and discard the milk. | 2. Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic, onions, carrots, tomatoes, and diced fennel. Cook and stir until the vegetables soften, about 10 minutes. Stir in tomato paste, and cook an additional 10 minutes. Pour in wine, and increase heat to high. Once the mixture comes to a boil, add the chicken stock, parsley, tarragon, thyme, bay leaves, peppercorns, and saffron. Return to a boil, then reduce heat to medium, and simmer until the liquid has reduced to 1 1/2 cups, about 15 minutes. Strain out the liquid, and discard the solids. | 3. Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic, and cook until fragrant, about 45 seconds. Add sun-dried tomatoes and fennel; cook for 2 minutes. Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil. Place oysters on top of the fennel, cover, and cook for 1 minute. Set the clams and mussels into the pot, cover, and cook until the shellfish begin to open, about 4 minutes. Stir in the drained squid, recover, and cook for 1 minute, just until the squid firms. | 4. While the shellfish are cooking, season the sea bass fillets with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place fish into skillet, skin-side down. Cover, and cook until the skin is crispy and the flesh of the fish has firmed and is no longer translucent. | 5. Pour the fennel-seafood mixture onto a serving platter and place the sea bass fillets on top. Garnish with parsley sprigs and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby	20			7.0	1.6480000000000001	0.128	0.026000000000000002
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
extra virgin olive oil	2	tablespoons		8069.3516	0.0	1795.2041	45.3334
garlic	8	cloves	minced	35.76	7.9344	1.5264	0.12
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
carrot	2		chopped	59.04	13.7952	1.3392	0.3456
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
fennel bulb	1		diced	-	-	-	-
tomato paste	1/2	cup		108.24	24.9612	5.7024	0.6204
white wine	1	cup		-	-	-	-
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
parsley	1/2	bunch		2.16	0.3798	0.1782	0.0474
tarragon	1/2	bunch		-	-	-	-
thyme	1/2	bunch		-	-	-	-
bay leaf	2			-	-	-	-
black peppercorn	1	teaspoon		8069.3516	0.0	1795.2041	45.3334
saffron thread	1	tablespoon		8069.3516	0.0	1795.2041	45.3334
extra virgin olive oil	2	tablespoons		8069.3516	0.0	1795.2041	45.3334
garlic	6	cloves	minced	35.76	7.9344	1.5264	0.12
tomato	1/2	cup	oil-packed sun-dried drained cut	20.7	4.59	1.08	0.18
baby fennel bulb	6	halved		8069.3516	0.0	1795.2041	45.3334
thyme	1/2	bunch	chopped	-	-	-	-
oyster	10			-	-	-	-
littleneck clam	20			8069.3516	0.0	1795.2041	45.3334
mussel	20			7801.9377	334.7576	1079.5704	203.2133
sea bass	6	fillets		750.78	0.0	142.6482	15.48
salt pepper	to taste			8069.3516	0.0	1795.2041	45.3334
extra virgin olive oil	2	tablespoons		8069.3516	0.0	1795.2041	45.3334
parsley	6	sprigs		2.16	0.3798	0.1782	0.0474

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.