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FISH (SEA BASS)
Soup

Ingredients
1 tbsp (20 ml) olive oil
1 medium (250 g) fennel, thinly sliced, tips reserved and finely chopped
2 garlic cloves, finely sliced
3 medium (250 g) tomatoes, peeled, deseeded, finely diced
3 cups (750 ml) fish stock
¼ cup (60 ml) white wine
2 strips lemon rind
1.000 g sea bass, skin on
350 g good-quality fresh marinara mix

Directions
Heat the olive oil in a large saucepan over medium heat. Add the fennel and garlic and cook, stirring for 6 minutes or until softened, making sure not to colour. Add the tomatoes, fish stock, white wine and lemon rind. Season with salt, and bring to the boil.

Meanwhile, gently slash the skin on the snapper on the diagonal – this prevents the fish from curling. Then cut into 2 pieces.

Reduce the heat of the fish stock and fennel mixture. Add marinara mix. Gently lay the prepared sea bass on top. Simmer for 3 minutes, or until the fish is opaque. Taste for seasoning.

Ladle into bowls, toping each with red snapper and the reserved fennel tips.

Did you know?
The main ingredient of the dish, the sea bass is a valuable food with great nutritional value as it is rich in omega-3 fatty acids and an excellent source of protein with  high biological value.

Omega-3 fatty acids have a positive effect on cardiovascular health, and a shield against many cancers. Recent studies indicate the impact on brain function and eyesight after prevent macular degeneration, a form of blindness. Moreover, it appears to reduce the incidence of depression, rheumatoid arthritis and dementia. The sea bass is also rich in iron, phosphorus, selenium and B vitamins, necessary for the proper functioning of the metabolism and the nervous system.

Finally, the nutritional value of the composition is increased by the presence of onion, garlic and our Divine Premium Extra Virgin Olive Oil. Olive oil is a rich source of monounsaturated fatty acids, vitamin E, carotenoids and polyphenols. These ingredients give the olive oil antioxidant, anticancer, antihypertensive, anti-inflammatory and vasodilatory action, increase the good – HDL and reduce bad – LDL and total cholesterol, preventing cardiovascular disease. Garlic contains allisini, has strong hypolipidemic, hypocholesterolemic and anti-cancer properties. On the other hand, the onion, said flavonoid, has antibacterial, anti-inflammatory, antiallergic, anti-thrombotic, vasodilatory and possibly anti-cancer activity.