Sea Bass with Shrimp in Basil, Tomato and Saffron Sauce

Ingredients

• 4 Chilean sea bass fillets, ca. ½ lb / 200g each
• 1 lb / 450 g raw shrimp, peeled, head and tail off
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 2 tbsp / 30g butter
• 5 oz / 150g cherry tomatoes, cut in halves
• 1 handful of fresh basil leaves, cut into fine shreds (chiffonade)
• ½ tsp salt or to taste
• ¾ cup / 180ml white wine
• ca. ½ tsp saffron
• a few fresh basil leaves for garnish
• 1/3 cup / 80ml sour cream
• ca. 1 tbsp corn starch in ¼ cup / 60ml water

Preparation

1. Set heavy pan over low-medium heat. Melt butter, add chopped onion. Cook until soft and translucent, ca. 5-7 minutes. Do not brown.
2. Add garlic and salt. Cook until garlic is soft.
3. Add white wine, shredded basil leaves, tomatoes and saffron.
4. Add sea bass fillets. Cover partially and cook until the fish is done. Turn once during cooking.
5. Remove sea bass fillets from pan, set aside and keep warm.
6. Add shrimp. Cook cook for about a minute.
7. Stir in sour cream. Whisk the corn starch into ¼ cup / 60ml water and add to the pan. Turn up heat and stir frequently until the starch thickens.
8. Serve fish fillets with the sauce. Garnish with fresh basil leaves.

Serve with pasta.

Preparation time ca. 1 hour

Yields 4 servings