Soy Glazed Sea Bass And Shellfish In Seafood Broth
INGREDIENTS:
--2 tablespoons extra virgin olive oil -- 3/4 cup coarsely chopped carrots --1 celery rib, coarsely chopped --1 leek (white and light-green part only), well rinsed and chopped -- 1/3 cup coarsely chopped parsley --1 large garlic clove, chopped -- 3/4 teaspoon dried oregano --4 cups fish stock or best-quality bottled clam juice --1 cup white wine -- 1/4 teaspoon powdered saffron --1 1/2 teaspoons ground fennel -- 3/4 teaspoon sugar --8 Chilean sea bass fillets, about 6 ounces each --Asian sesame oil --Seasoning salt, such as Lawry's --8 teaspoons kabayaki sauce (available at Japanese markets) --1 1/2 pounds sea scallops --1 1/2 pounds shrimp, peeled and butterflied
INSTRUCTIONS:
Make broth: Heat the olive oil in a large pot over moderate heat. Add the carrots, celery, leek, parsley, garlic and oregano and saute until slightly softened, about 5 minutes. Add the fish stock, wine, saffron, fennel and sugar. Bring to a simmer, adjust heat to maintain a gentle simmer and cook about 10 minutes to boil off the alcohol.
Preheat broiler.
Coat the sea bass lightly with sesame oil, then season with seasoning salt. Put the fish on a rack in a baking dish and broil until almost done. Brush each fillet with 1 teaspoon kabayaki sauce and return to the broiler until the fish just flakes.
While the fish cooks, add the scallops to the simmering broth. Cover and simmer until they are about half-done, about 1 minute, then add the shrimp. Cover and simmer briefly, just until the shrimp and scallops are done. Taste the broth and adjust seasoning.
Spoon some of the broth, shrimp and scallops into warmed serving bowls. Using a spatula, transfer a sea bass fillet to each bowl.
Serves 8
PER SERVING:
410 calories, 62 g protein, 8 g carbohydrate, 12 g fat (2 g saturated), 280 mg cholesterol, 558 mg sodium, 1 g fiber.
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