April 2011 Guernsey Sea Bass, Rocquette Cider & Seafood Minestrone

Method:
Prepare a fish stock by firstly rinsing the fish bones in plenty of cold water.
Heat the olive oil in a large saucepan; add the garlic, half of of the chopped shallots and half of the fennel bulb, fry for five minutes without colouring.
Pick the herb and add the stalks to the above together with the white wine.
Increase the heat and reduce the white wine by half in volume, add the fish bones to the pan together with approx. one litre of water. Bring to the boil and skim off any scum from the surface.
Reduce the heat and simmer gently for 20 minutes before straining through a fine sieve.
For a clearer stock pass through a fine muslin cloth again.
Allow to cool. Refrigerate until required.
To prepare the minestrone, heat some olive oil in a large saucepan, add diced shallots, carrot and fennel, cook gently for five minutes until soft. Add the reduced fish stock and Rocquette Cider, bring to boiling point before adding the snipped pasta, cook until tender before adding the diced courgette, halved cherry tomatoes and chopped herbs.
Add the poulardes or mussels, freshly picked crab meat, queen scallops and season the taste.
Season the prepared Sea Bass Fillets on both sides, brush with a little olive oil and seal in a non stick frying pan skin side down, when beginning to colour, turn each fillet over and place in a hot oven for 5 – 6 minutes.
Sear the scallops in a seperate non -stick frying pan for approx 45 seconds to one minute on either side, set aside to remain hot.
Serve the minestrone broth in large pasta bowls with a fillet of Sea Bass on top of each one, topped with two seared  Scallops per serving,.
Finally shave a little Parmesan cheese upon the top prior to serving.
To prepare the minestrone, heat some olive oil in a large saucepan, add diced shallots, carrot and fennel, cook gently for five minutes until soft. Add the reduced fish stock and Rocquette Cider, bring to boiling point before adding the snipped pasta, cook until tender before adding the diced courgette, halved cherry tomatoes and chopped herbs.
Add the poulardes or mussels, freshly picked crab meat, queen scallops and season the taste.
Season the prepared Sea Bass Fillets on both sides, brush with a little olive oil and seal in a non stick frying pan skin side down, when beginning to colour, turn each fillet over and place in a hot oven for 5 – 6 minutes.
Sear the scallops in a seperate non -stick frying pan for approx 45 seconds to one minute on either side, set aside to remain hot.
Serve the minestrone broth in large pasta bowls with a fillet of Sea Bass on top of each one, topped with two seared  Scallops per serving,.
Finally shave a little Parmesan cheese upon the top prior to serving.