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Roasted Striped Bass
Many countries around the Mediterranean share culinary traditions. The tomatoes and pancetta in this dish are Italian, the olives and Pernod are French, and the saffron is Turkish. This is delicious served hot in winter or at room temperature in summer. From Ina Garten's "Barefoot in Paris." (Note: Pernod is an anise-flavored liqueur that is available in most liquor stores).



Category Entrée
Chef Ina Garten
Contributor Jeremiah
Last Update 1/28/2011 11:28:19 AM
Prep Time 30 min
Cook Time 30 min
Serves 6
Ingredients

arrow_right Olive oil, 2 Tbls
 arrow_right Onion, 1 lg
 arrow_right Pancetta (or bacon), 2 oz
 arrow_right Garlic, 2 cloves
 arrow_right Plum tomatoes, 28 oz can
 arrow_right Saffron threads, 1 tsp
 arrow_right Salt, 1 tsp
 arrow_right Pepper, 1 tsp
 arrow_right Dry white wine, 1/2 cup
 arrow_right Pernod, 1/4 cup (opt)
 arrow_right Striped bass, 2-3 lb fillet
 arrow_right Large shrimp, 1 lb
 arrow_right Mussels, 24

Cooking Instructions

PREPARATION
 Chop onion, garlic and pancetta
 Drain and dice plum tomatoes
 Remove skin from bass
 Shell and devein the shrimp.
 Clean and de-beard the mussels
 Chop the parsley to yield 2 tablespoons
 Preheat oven to 350 degrees.
 
 DIRECTIONS
 Heat oil in a medium sauté pan and sauté the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent.
 Add the garlic and cook for 1 more minute.
 Add the tomatoes, saffron, salt, pepper, white wine, and Pernod (if using) and simmer over medium heat for 5 minutes.
 Meanwhile, lay the fish in a 10 x 14-inch baking dish and sprinkle with salt & pepper.
 Add the shrimp and mussels to the dish.
 Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open.
 
 SERVING
 Sprinkle with parsley and serve.


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