Sea bass fillet with artichokes and vongole

1 serving

30 minutes

Resort cuisine from the Campania region. There, tiny but pungent sea-smelling vongole shells are added not only to pasta, but also used to prepare soups, appetizers and fish. For this dish, the shells are first stewed with wine , and then fish fillets and artichokes are thrown into the pan with them - you get sea freshness squared. Recipe from Luciano Casale, chef of the Salumeria restaurant.

Energy value per serving

• Calories: 441.1
• Proteins: 37.8g
• Fats: 24.3g
• Carbohydrates: 12.4g

Ingredients

• Sea bass fillet: 100 g
• Venus shells (vongole): 120 g
• Marinated Mini Artichokes: 100 g
• Garlic: 5 g
• Dry white wine: 30 ml
• Olive oil: 20 ml
• Parsley: 5 g
• Fish broth: 100 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the garlic thinly.

   Required ingredients:

   • Garlic: 5 g

2. Heat oil in a large deep skillet and lightly sauté the garlic.

   Required ingredients:

   • Olive oil: 20 ml
   • Garlic: 5 g

3. Pour in the wine and bring to a boil.

   Required ingredients:

   • Dry white wine: 30 ml

4. Place the vongole in the pan. Cover with a lid and simmer for 5 minutes. Remove any unopened shells from the pan.

   Required ingredients:

   • Venus shells (vongole): 120 g

5. Add fish broth and fish.

   Required ingredients:

   • Fish broth: 100 ml
   • Sea bass fillet: 100 g

6. Place the coarsely chopped artichokes in the skillet.

   Required ingredients:

   • Marinated Mini Artichokes: 100 g

7. Cover with a lid and cook on medium heat for 10-12 minutes.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste