Created by ForeverMama on August 2, 2017
Step 1: For the sauce, in a pan sweat off the onions, leeks, celery, fennel, carrots, red pepper in sunflower oil for 2-3 minutes, adding the anchovies, tomato purée and thyme to the pan.
Step 2: Add the stock to the pan. Reduce the heat and simmer for 1 hour.
Step 3: Add the plaice (or sole, halibut, or flounder may be substituted) and gently simmer for 10-15 minutes.
Step 4: Transfer the contents of the pan to a food processor and blend for 2-3 minutes. Pass through a sieve into a clean pan.
Step 5: Add the cream, saffron, Tabasco, Worcestershire sauce (be careful with the addition of Worcestershire in not adding to much because it may overpower the dish, add it bit by bit (a teaspoon or so at a time) until you've reached the right amount), salt, sugar, garlic and vinegar. Stir and set aside to keep warm while you prepare the fish.
Step 6: Place a pan over a high heat and add the oil. Turn the heat down and place the cod fillets into the pan, skin-side down, for 4 minutes. Season and turn the fillets over and cook for a further 3 minutes, or until golden all over. Set aside to keep warm.
Step 7: Fry the sea bass using a similar method, but fry for 3 minutes, skin-side down, and for 2 minutes, flesh-side down. Set aside to rest.
Step 8: Place a saucepan over a medium heat. Add the white wine and mussels and cook for 1-2 minutes with the lid on until the mussels open up.
Step 9: To serve, divide the cod and sea bass fillets across 4 large soup bowls. Add 4 mussels to each bowl and pour over the sauce. Garnish with some sprigs of dill (or cilantro) and serve with some crusty bread.