Stripped Bass with Manilla Clams
2 tbl Olive Oil; extra-virgin
1/8 Cup Carrots; peeled; small diced
1/8 Cup Onions; peeled; small diced
1/8 Cup Savoy cabbage; stem removed;
1/8 Cup Celery; peeled; small diced
1/8 Cup Leeks; small diced
1/8 Cup Turnips; peeled; small diced
1 tsp Garlic, peeled: minced finely
Tomatoes, fresh; peeled; cored,
Wine; white; dry
Thyme, fresh; leaves only
Pepper, white; ground from a mill
Swiss chard, stem removed, small diced
Borloth beans; cooked to a soft texture
Garlic, fresh, cloves, peeled
Basil; fresh; leaves only; no stems
Oil; olive: extra-virgin
Parmesan — reggiano cheese; grated
Pepper; white; ground from a mill
l tsp Shallots, finely minôed
2 Bay leaf; fresh
18 Manilla clams, cleaned
1 cup Wine, white; dry
1 tbl Butter, unsalted
¾ oz Oil, Olive; pommace
¾ oz Butter; clarified
6 each Stripped Bass; fillet, skin on, boneless
to taste Salt, kosher
to taste Pepper; white, ground from a mill
- Place garlic, pinenuts and walnuts in a blender. Add the
olive oil and puree. Add the Parmesan cheese and season with
salt and pepper, refrigerate until needed.
- In a heavy bottom pot add the olive oil and heat over a
medium flame. Add the carrots, onions, savoy cabbage, celery,
leeks, and turnips. Stir using a wooden spoon for 1 minute,
add the garlic, tomatoes, white wine and simmer for 10
minutes. Add the water, thyme and season with salt and pepper.
Simmer for 30 minutes slowly. Add the swiss chard and Borlotti
beans. Remove from heat and keep warm.
- In a large sauté pan add the olive oil and clarified
butter. Heat over a medium flame. Season the fish with salt
and pepper. Once the pan is hot, place the fish into the
skillet, with the skin side down touching the pan. Cook for 2
minutes. Turn the fillets onto the flesh side. Add the
shallots, bay leaf, clams, white wine and cook slowly form the
2 minutes. Place a lid onto the pan so that the clams my cook.
Add the butter and keep warm.
- On a warm bowl, place the minestrone broth. Center the
stripped bass, skin side up and arrange the cooked clams.
Drizzle the pesto and serve at once.