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 smithsh2
Charlottesville, VA
on March 04, 2013
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I agree with the last review. The sauce was wonderful but after I baked the fish and the sauce together the whole thing tasted kind of bland. It wasn't bad per se just didn't have a lot of flavor. I froze the leftover fish (I used halibut and plan on using it the next time I make bouillabaisse since the flavors are similar.
By vickiportney_90...
McLean, VA
on March 02, 2013
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I was eager to make this dish after I saw Ina make it, but my husband and I were greatly disappointed. The sauce was delicious, but it did not sufficiently flavor the fish and seafood (which were very fresh. We found the dish bland. In addition, some of the mussels, particularly those on top, did not open sufficiently. Maybe they should go under the fish so they can cook completely covered by the sauce. I much prefer a seafood stew with similar ingredients and requiring no more effort.
By mainname
on March 02, 2013
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Excellent. It is easy and takes no time to prepare. Very tasty. Thanks!!
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