They were big fish.
So an obvious item on the dinner menu this week was striped bass, in some form. I opted for a recipe adapted from Ina's bag of tricks.
- 2 tablespoons olive oil
- 1 cup chopped yellow onions
- 2 ounces pancetta or bacon, diced
- 1 tablespoon chopped garlic
- 1 (28-ounce) can plum tomatoes, drained and diced
- 1 teaspoon saffron threads
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 (2 to 3-pound) striped bass fillet, skin removed
- 1 pound large shrimp, shelled and deveined
- 24 mussels, cleaned and debearded
- 2 tablespoons chopped fresh basil
|to remove excess sand, soak mussels for 20-min in water and a spoonful of flour|
Preheat the oven to 350 degrees F.
Heat oil in a medium saute pan and saute the onion and bacon/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 simmer over medium heat for 5 minutes.
Lay the fish in a 10-by-14-inch baking dish and season with salt and 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. Sprinkle with basil and serve.