Sea bass with margarita sauce

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

Corvina con salsa margarita

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.

Ingredients

Americas
Chile
ConcÃ³n
Fish course
Gluten-free
Pescatarian
Summer

Method

Energy 1026kcal/4275kJ; Protein 99g; Carbohydrate 11g, of which sugars 4g; Fat 65g, of which saturates 26g; Cholesterol 640mg; Calcium 490mg; Fibre 1g; Sodium 616mg