Roteña sea bass

by Antonio Francisco Olmedo,
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  • 3kg fresh sea bass
  • ½kg onions
  • 3 green peppers
  • 4 tomatoes
  • 100g flour
  • 75g sugar
  • ¼ L Jerez dry wine
  • White pepper
  • 2 tablespoons extra virgin olive oil
  • Salt
  • For the fish stock:
  • Fish bones
  • 1 tomato
  • 1 carrot
  • 1.5L water
  • 2 bunches celery
  • 1 baby leaf
  • 1 teaspoon oregano
  • 1 glass white wine
  • Salt

Clean and prepare the sea bass fillets.

For the fish stock, boil the detailed ingredients at medium heat for 45 minutes. Then strain the stock and keep ½L. for this recipe. Grate the tomatoes.

Thinly slice the onions and peppers. Heat oil in a large skillet over medium heat. Add the sliced onion and pepper, and when they begin to soften add the grated tomato. Add salt and sugar and allow to soften.

Place sea bass fillets (coated in flour, salt and white pepper) on half of the softened ingredients in a clay pot. Add Jerez wine and heat over medium heat for 5 minutes.

Add the fish stock and the rest of the softened ingredients. Preheat grill at a high heat and introduce the clay pot.

Cook for 5 minutes or until easily flaked with a fork.

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