White fish with seafood sauce (Margarita)

A very traditional dish, available year around in all the seafood restaurant in Chile. Usually served with white rice and a salad.


Fish with seafood sauce (or salsa Margarita)
for 4
Ingredients:

     4 white fish fillets (tilapia, chilean seabass, sole)
     1/2 medium onion, diced
     200 grams of clean scallops
     200 grams of cooked shelled mussels, reserved the broth
     200 grams of shrimp cleaned and tail removed
     200 grams of squid cut into rings
     1/2 cup white wine
     3 tablespoons flour
     2 cups milk
     butter, oil, salt, pepper
     tomato sauce, optional

Preparation:

     First prepare the sauce in a medium skillet over medium-high heat, heat 1 tablespoon of butter and vegetable oil. Brown the scallops, 1 minute per side seal, remove to a plate.
     Add the onion and cook for 5 minutes until translucent, add the squid, scallops, mussels and shrimp, stir and add wine, cook until evaporated. Add the flour and stir well, 1 minute, add milk and stir all the time.
     Add salt and pepper, let boil and reduce heat to low and cook for 2 minutes. Taste and adjust seasoning. If you want the sauce to have a pink tone add tomato sauce. Keep on very low heat on a toaster.
     Cook fish, in another large skillet heat to medium-high heat 1 tablespoon butter and 1 oil, once hot place the pat dried fish for 3 minutes, turn and cook over medium heat for another 2 minutes, this depends the thickness of the fillets.
     Serve immediately with the sauce. Hopefully with rice and a good chilean wine.
     The sauce can be reheated by adding a little water and very low heat, stirring.