Name: Sea bass with margarita sauce (Corvina con salsa margarita)
Yield: Serves 4
Cuisine: Chilean
Ingredients: 10 ml/2 tsp cornflour (cornstarch); 4 garlic cloves, finely chopped; 10 ml/2 tsp dried oregano; rice or crusty bread, and salad, to serve; 250 ml/8 fl oz/1 cup double (heavy) cream; 10 ml/2 tsp fresh oregano leaves; 400 g/14 oz whole prawns (shrimp); 250 ml/8 fl oz/1 cup white wine; 60 ml/4 tbsp olive oil; 2 garlic cloves, finely chopped; ½ red (bell) pepper, diced into cubes; salt and black pepper; 500 g/1¼ lb scallops; 10 ml/2 tsp ground cumin; 4 large sea bass fillets; ½ onion, finely chopped; 30 ml/2 tbsp olive oil; 200 g/7 oz prepared squid, cut into rings

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

The city of Concón, just north of Valparaíso on the Chilean coast, is known for its epic festival of sea bass each summer. This special gastronomic event sees over 20 restaurants prepare delicious corvina dishes, like this one, for more than 2,000 visitors. The sauce here is not the same as the tomato-based Italian Margherita sauce, but is a deliciously creamy accompaniment that goes perfectly with most fish.