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FareShare Gazette Recipes -- February 2010 - R's


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Roasted Striped Bass

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* Exported from MasterCook *

Roasted Striped Bass

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-02 Feb 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons good olive oil
1 cup chopped yellow onions
2 ounces pancetta or bacon -- diced
1 tablespoon chopped garlic
28 ounces plum tomatoes -- drained and diced
[1 can]
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 striped bass fillet -- skin removed
[2 to 3 pounds]
1 pound large shrimp -- shelled and deveined
24 mussels -- cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 350F.

Heat the 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; 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

Prep Time: 15
Cook Time: 45

As seen on Ina Garten, The Barefoot Contessa

Contributed to the FareShare Gazette by Art; 21 February 2010.

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Per Serving (excluding unknown items): 213 Calories; 4g Fat (17.2% calories from 
fat); 29g Protein; 12g Carbohydrate; 2g Dietary Fiber; 154mg Cholesterol; 640mg 
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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