0 recipes from contoocook and beyond

SWORDFISH,SPRIMP,MUSSELS & SAUCE

Roasted Striped Bass

2004, Barefoot in Paris, All Rights Reserved

Prep Time:
15 min
Inactive Prep Time: YPU CAN OMIT BASS AND USE SWORDFISH,SHRIMP & MUSSELS. tHE SAUCE IS THE KEY HERE – USE THE FISH OF YOUR CHOICE

Cook Time:
45 min

Level:
Easy

Serves:
6 servings

Ingredients

* 2 tablespoons good 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
* 1/4 cup Pernod, optional
* 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 flat-leaf parsley

Directions

Preheat the oven to 350 degrees F.

Heat the oil in a medium saute pan and saute 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-by-14-inch baking dish and sprinkle 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 parsley and serve.

Printed from FoodNetwork.com on Wed Jul 28 2010

© 2010 Television Food Network, G.P. All Rights Reserved
Advertisement will not be printed

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/swordfishsprimpmussels-sauce/