Seared seabass with oxtail chunks and ginger reduction

Method

1. For the oxtail: heat the olive oil in a casserole. Add the oxtail and cook until brown on all sides.

2. Add the diced vegetables and cook gently, covered, until tender. Pour in the red wine and beef stock, then add the rosemary, thyme and tomato purée. Bring to the boil and simmer for 2 hours, until the meat is very tender, skimming the surface of the liquid from time to time.

3. Strain the oxtail, reserving the cooking liquor and diced vegetables. Flake the oxtail into small pieces. Set them all aside.

4. To make the sauce: in a saucepan, heat a little olive oil and gently cook the shallot until softened. Add the port, bring to a boil and simmer until the volume of liquid has reduced by half. Add 300ml of the reserved oxtail cooking liquor, return to the boil and simmer again until reduced by half. Add the ginger and season to taste with salt and pepper. Set aside in a warm place and, if necessary, reheat before serving.

5. When almost ready to serve, heat the olive oil for cooking the fish in a wide frying pan or skillet. Make slashes in the skin of the sea bass and spike with the basil. Place the fish skin-side down in the pan and fry until cooked through. Add the oxtail chunks and diced vegetables to the pan and allow them to warm through.

6. To serve, place a pile of the vegetable and oxtail mixture in the middle of four flat soup bowls. Scatter with the parsley and tomato. Lay the sea bass on top and pour the sauce around.