1 Video | Photo: Roasted Striped Bass Recipe
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.
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By LindseyinNYC
New York, NY
on October 30, 2011
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This is one of my regular weeknight go-to meals. I typically use what I have on hand, and eliminate what I don't (usually the pancetta, mussels, and Pernod- and always shrimp because I am allergic. It is so easy to prepare and delicious every time. I love the combination of tomatoes, saffron, fish and salty pancetta or bacon. If you like these ingredients then you won't be disappointed.
By Adetlefs
on October 19, 2011
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I made the sauce about an hr before lightly simmering it. I also didn't use saffron or any of the fancy spices (1 way out of my price range, 2nd couldn't find it. However I did use the fennel. Someone else had used that from this form. I had cooked the striped bass with muscles and shrimp and the whole family was Very Pleased with it!!!!! Big HIT!! They and friends want to use it for thanksgiving or Xmas diner!. This was wonderful! Thank you
By Avalon3
Aiken, 80
on August 15, 2011
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I couldn't wait to try this recipe because I thought I would love the sauce. I love Saffron and I love Pernod so I thought it would be absolutely delicious. I followed the recipe to the letter and neither my husband nor I cared for the sauce at all. I made the sauce in the morning, warmed it a little in the microwave and then put the fish, shrimp and mussels with the sauce in the oven. Everything was cooked perfectly at 25 minutes. I was really disappointed because I was planning to serve this at a dinner party in September and now I have to look for something else!! I'm not sure what changes I could make so that we would like it - if anyone has any ideas I would love to know.
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