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.
1
Slice the garlic thinly.
- Garlic: 5 g
2
Heat oil in a large deep skillet and lightly sauté the garlic.
- Olive oil: 20 ml
- Garlic: 5 g
3
Pour in the wine and bring to a boil.
- 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.
- Vongole (Venus clams): 120 g
5
Add fish broth and fish.
- Fish stock: 100 ml
- Sea bass fillet: 100 g
6
Place the coarsely chopped artichokes in the skillet.
- Marinated baby artichokes: 100 g
7
Cover with a lid and cook on medium heat for 10-12 minutes.
- Salt: to taste
- Ground black pepper: to taste
