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  • 3 pcs crushed garlic cloves
  • 30 ml extra virgin olive oil
  • 50 ml of white wine
  • 20 g clams
  • 10 g mussel
  • 10 g baby calamari, cleaned
  • 20 g scallops, fresh
  • 10 g canned peeled tomato, crushed with a fork
  • chili
  • 150 g sea bass fillet, skin on


  1. In a small pot, sauté the garlic with oil until brown.  Add the seafood and the white wine and let the wine simmer until it has evaporated.
  2. Add the tomato and the chili and simmer until ready. Season to taste.
  3. Place some of the broth in another pot and bring to boil. Then lower the heat and poach the sea bass in the broth for about 10 minutes. Discard the broth and move the pan with sea bass in the oven.
  4. Serve the sea bass in a deep bowl with the cooked seafood and the remaining broth.

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(63 2) 633 8888 ext. 2922


Second Floor, Tower Wing

Operating Hours

11.30am - 2.30pm (Monday to Friday)

6.00pm - 10.30pm (Daily)

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Paparazzi.