Chef Ramsay Challenges the Final Six to Cook With Leftovers

Ingredients

• 2 pieces Sea Bass Fillets (about 200 g each, skin on)
• 1 head Lobster Shells (leftover shells, broken into pieces)
• 200 g Spaghetti (dry, any brand)
• 100 ml White Wine (dry, such as Sauvignon Blanc)
• 250 ml Vegetable Stock (store‑bought or homemade)
• 400 g Canned Crushed Tomatoes (no added salt)
• 1 tsp Curry Powder (mild or medium heat)
• 2 tbsp Olive Oil (extra‑virgin)
• 2 cloves Garlic (minced)
• 1 small Shallot (finely diced)
• 8 leaves Fresh Basil Leaves (torn, for garnish)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Lobster Stock

   Place lobster shells in a medium saucepan, add 250 ml vegetable stock, 100 ml white wine, and a pinch of salt. Bring to a gentle simmer for 8 minutes, then strain through a fine mesh sieve into a bowl.

   Time: PT8M

   Temperature: medium heat

2. Cook the Spaghetti

   Bring a large pot of salted water to a boil, add spaghetti, and cook al dente according to package (about 9 minutes). Drain, reserving ½ cup cooking water.

   Time: PT10M

   Temperature: 100°C

3. Season and Sear the Bass

   Pat the bass fillets dry, season both sides with salt, pepper, and curry powder. Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add fillets skin‑side down, press gently, and sear 3‑4 minutes until skin is crisp. Flip and sear another 2 minutes; remove and set aside.

   Time: PT6M

   Temperature: medium‑high heat

4. Build the Tomato‑Crustacean Sauce

   In the same skillet, reduce heat to medium. Add minced garlic and diced shallot; sauté 1 minute until fragrant. Stir in 1 tsp curry powder, then add crushed tomatoes and the strained lobster stock. Simmer 5 minutes, stirring occasionally, until sauce thickens slightly.

   Time: PT5M

   Temperature: medium heat

5. Combine Pasta and Sauce

   Add cooked spaghetti to the skillet, tossing to coat evenly with the sauce. Cook together 1 minute so the pasta absorbs flavor.

   Time: PT2M

   Temperature: medium heat

6. Plate the Dish

   Divide the sauced spaghetti among four plates. Place a seared bass fillet on top of each portion. Garnish with torn basil leaves and a drizzle of extra‑virgin olive oil if desired.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g