Mediterranean Fish I
James Campbell
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Bass Livornese

"Fish, to taste right, must swim three times - in water, in butter, and in wine."
- Polish Proverb

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Friday, November 10, 2006

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Fishing Boats
Lois Johnson
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Bass Livornese
Restaurant Giordano, New York City
Gourmet Archives

1/4 cup olive oil
1/2 cup chopped onion
1/2 cup dry white wine
10 black olives, pitted and chopped
10 green olives, pitted and chopped
1 1/2 tablespoons chopped garlic
8 capers
2 cups bottled clam juice
1 cup peeled, seeded and chopped tomato
Salt and pepper to taste
Four 8-ounce bass fillets

In a small stainless steel or enameled skillet heat the olive oil over moderate heat until hot. Add the onion, wine, olives, garlic, and capers. Cook the mixture 15 minutes or until the wine is evaporated, and stir in the clam juice, tomatoes, and salt and pepper to taste.
In a stainless steel or enameled skillet just large enough to hold them in one layer, arrange the bass fillets, pour sauce over fish and cook fish over moderate heat, basting it occasionally, for 15-20 minutes or until it just flakes when tested with a fork. Transfer fish to a heated serving dish, reduce sauce over high heat by two-thirds, and spoon it over the fish.  Serves 4.
 

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