Mediterranean Seafood Medley Recipe

Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking strain and discard the milk.

Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic onions carrots tomatoes and diced fennel. Cook and stir until the vegetables soften about 10 minutes. Stir in tomato paste and cook an additional 10 minutes. Pour in wine and increase heat to high. Once the mixture comes to a boil add the chicken stock parsley tarragon thyme bay leaves peppercorns and saffron. Return to a boil then reduce heat to medium and simmer until the liquid has reduced to 1 1/2 cups about 15 minutes. Strain out the liquid and discard the solids.

Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic and cook until fragrant about 45 seconds. Add sun-dried tomatoes and fennel; cook for 2 minutes. Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil. Place oysters on top of the fennel cover and cook for 1 minute. Set the clams and mussels into the pot cover and cook until the shellfish begin to open about 4 minutes. Stir in the drained squid recover and cook for 1 minute just until the squid firms.

While the shellfish are cooking season the sea bass fillets with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place fish into skillet skin-side down. Cover and cook until the skin is crispy and the flesh of the fish has firmed and is no longer translucent.

Pour the fennel-seafood mixture onto a serving platter and place the sea bass fillets on top. Garnish with parsley sprigs and serve.