Sea bass stuffed with seafood and spicy sauce
Instructions
Clean the bass by removing only the Central plug.
Sauté the garlic in two pans, pour in clams and mussels in the other, moisten with the wine and cover.
After 4 minutes, remove from heat and remove the shells.
Separately, in a baking dish, place the farcendola bass with seafood and chopped parsley.
Bake for 5-6 minutes.
Ingredients and dosing for 4 persons
- 1 400 g bass
- 100 g of clams
- 150 g of mussels
- 20 g of chopped parsley
- Curry
- Paprika
- Ginger
- Olive oil extra virgin
- Salt
- Pepper
- 1 glass white wine
- 2 cloves of garlic