Sea Bass with Clams & Saffron (Lubina con Almejas)

Ingredients

• 14 x 200g sea bass fillets (skin-on)
• 2500g Galician clams (cleaned)
• 31 pinch saffron threads
• 4200ml dry white wine
• 54 garlic cloves (sliced)
• 61 shallot (diced)
• 7Fresh parsley
• 8Extra virgin olive oil
• 9Sea salt, lemon
• 10100ml fish stock
• 1130g cold butter

Instructions

1. 1Soak saffron threads in 2 tbsp warm water for 10 minutes.
2. 2Steam clams in white wine and garlic in a covered pan until they open (3-4 min). Reserve the clam cooking liquid.
3. 3Score sea bass skin. Pat dry and season with sea salt.
4. 4Heat olive oil in pan until very hot. Place sea bass skin-side down, press gently for 1 min, then cook 3 min undisturbed.
5. 5Flip and cook 1 min more. Remove and rest.
6. 6In the same pan, sweat shallot in olive oil. Add saffron water, clam liquid, and fish stock. Simmer 3 min.
7. 7Whisk in cold butter for silky finish. Add clams back in, season with lemon.
8. 8Serve sea bass on the clam and saffron broth, garnish with fresh parsley.