Medium Sleeves with Rock Fish and Sea Bass

Name: Medium Sleeves with Rock Fish and Sea Bass
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 4 Portionen
Ingredients: Medium sleeves; Sea bass; Cherry tomatoes; 1 clove Garlic; Parsley; 0.5 bicchiere White wine; Extra virgin olive oil (EVO); Salt

Pasta

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Cook Time

37 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

A seafood first course that smells of the Mediterranean! The medium sleeves with rock fish and sea bass are an explosion of flavors, perfect for a dinner with friends or a Sunday lunch with the family. The secret lies in the fish broth, prepared with the scraps of the sea bass, which gives the sauce an intense and enveloping taste. Fresh cherry tomatoes add a touch of sweetness, while fresh parsley completes the dish with a touch of liveliness. A simple dish to make, but with a great effect, which will conquer all palates. Ideal to enjoy in spring or summer, when the cherry tomatoes are at the peak of their freshness.

Ingredients (8 ingredients)

Medium sleeves
Sea bass
Cherry tomatoes
1 clove Garlic
Parsley
0.5 bicchiere White wine
Extra virgin olive oil (EVO)
Salt

Preparation (10 steps)

Preparation of the fish broth

Thermomix® Setting

3 min/248°F/Speed 1 120

Fillet the sea bass, keeping the heads and bones. Set aside the fillets. In the Mixtopf, pour a drizzle of extra virgin olive oil, add a clove of garlic in its skin and the parsley stalks. Sauté for 3 Min./120°C/Speed 1.

180

Toasting the fish scraps

Thermomix® Setting

2 min/248°F/Speed 1 120

Add the heads and bones of the sea bass to the Mixtopf. Toast for 2 Min./120°C/Speed 1.

120

Deglazing with white wine

Thermomix® Setting

1 min/Varoma/Speed 1 Varoma

Deglaze with half a glass of white wine. Cook for 1 Min./Varoma/Speed 1, without the measuring cup, to evaporate the alcohol.

Cooking the broth

Thermomix® Setting

20 min/212°F/Speed 1 100

Add four cherry tomatoes cut in half, salt and a glass of water. Cook for 20 Min./100°C/Speed 1.

1200

Filtering the broth

Filter the broth through a sieve, pressing the ingredients well. Set aside the filtered broth.

Preparation of the sauce

Thermomix® Setting

5 min/248°F/Speed 1 120

In the clean Mixtopf, pour a drizzle of extra virgin olive oil and add fifteen cherry tomatoes cut in half. Cook for 5 Min./120°C/Speed 1.

300

Cooking the sauce with sea bass

Thermomix® Setting

15 min/212°F/Speed 1 100

Add a ladle of fish broth and the sea bass fillets cut into pieces. Cook for 15 Min./100°C/Speed 1, adding fish broth if necessary and adjusting the salt.

900

Cooking the pasta

Cook the medium sleeves in abundant salted water, draining them very al dente (a couple of minutes less than the time indicated on the package).

Stirring the pasta

Thermomix® Setting

2 min/212°F/Gentle stir speed 100 Reverse

Transfer the medium sleeves to the Mixtopf with the sauce. Stir for 2 Min./100°C/Gentle Stirring Speed, adding a ladle of the pasta cooking water and more fish broth to flavor.

120