Acqua Pazza with Sea Bass and Clams

• 8 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 tablespoon minced garlic
• 2 cups tomato concasse
• 1/4 teaspoon cayenne pepper
• Generous pinch saffron threads
• 1 pound Littleneck clams, rinsed several times and drained
• 1 pound black mussels, debearded, rinsed several times and drained
• 1/2 cup dry white wine
• Salt
• Freshly ground black pepper
• 2 Italian eggplants, ends trimmed, thinly sliced
• 1 green zucchini, end trimmed, thinly sliced
• 1 yellow zucchini, ends trimmed, thinly sliced
• 10 basil leaves, chiffonade
• 4 (6-ounce) sea bass fillets
• 1 tablespoon butter
• 1 red bell pepper, cored, seeded, 1/4-inch dice
• 4 tablespoons Basil Oil, recipe follows
• 2 cups basil leaves, packed
• 1 cup olive oil

1. Preheat oven to 350 degrees F.
2. In a saute pan, over medium heat, add 2 tablespoons olive oil.
3. Cook the onions and garlic until soft and glossy, just beginning to brown.
4. Add the tomatoes, cayenne and saffron, and cook for 5 minutes.
5. Add the clams, mussels and white wine.
6. Cover and continue to cook for another 3 minutes.
7. Uncover and remove from heat.
8. Taste and adjust seasoning with salt and pepper.
9. Reserve.
10. In another saute pan, over high heat, add 3 tablespoons olive oil.
11. Saute eggplant slices until lightly browned.
12. Add green and yellow zucchini.
13. Cook another 1 minute, just until heated.
14. Add 1 tablespoon of chiffonade of basil.
15. Season, to taste, with salt and pepper.
16. Reserve.
17. Season sea bass fillets with salt and pepper.
18. In another saute pan, heat the remaining 3 tablespoons of olive oil.
19. Sear fillets, meat next to the bone side down first, until golden, about 2 minutes.
20. Transfer pan to oven and continue to cook another 4 minutes.
21. Transfer to burner, turn fillets.
22. Add butter and baste.
23. To serve: spoon 1/4 of the tomato sauce on plate.
24. Place 1/4 of the Sauteed vegetable slices in the center and top with a piece of sea bass.
25. Garnish with diced bell pepper and remaining chiffonade of basil.
26. Drizzle Basil Oil around edge of tomato sauce.
27. In boiling salted water, blanch basil leaves for 2 seconds.
28. Refresh in bowl of iced water and drain well.
29. Place on baking tray lined with paper towel and let dry for 1 hour.
30. Pour oil in a blender.
31. Turn machine on to puree and slowly add the blanched basil.
32. Continue to process until pureed and well blended.
33. Transfer to a squirt bottle and allow to steep for a few hours.
34. Use as needed.
35. Yield: 1 1/2 cups

olive oil, onion, garlic, tomato concasse, cayenne pepper, generous, littleneck clams, black mussels, white wine, salt, freshly ground black pepper, italian eggplants, green zucchini, yellow zucchini, basil, bass fillets, butter, red bell pepper, basil oil, basil, olive oil

Taken from www.foodnetwork.com/recipes/acqua-pazza-with-sea-bass-and-clams-recipe.html (may not work)