Striped Bass Puttanesca with Seared Fingerling Potatoes (Dave Lieberman) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a classic Italian sauce with rich, briny flavors that is the perfect thing to flavor flakey white striped bass. And it's also one[ of the easiest, fastest one-pot, stove top meals.] Ingredients:
1/4 cup extra-virgin olive oil |
4 large garlic cloves, thinly sliced |
1/4 teaspoon red pepper flakes |
3 anchovies, roughly chopped or mashed with a fork |
1/4 cup capers |
3/4 cup pitted moroccan oil-cured black olives, roughly chopped |
1/2 cup white wine |
6 cups basic tomato sauce, recipe follows |
4 (6-ounce) striped bass fillets, skinned |
kosher salt and freshly ground black pepper |
1 small bunch basil, stemmed, for garnish |
1 pound fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled |
2 tablespoons olive oil |
kosher salt and freshly ground black pepper |
Directions:
1. In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste.
2. Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.
3. Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper.
4. Basic Tomato (Pomodoro) Sauce:
5. 5 tablespoons olive oil, plus extra for garnish
6. 12 cloves garlic, thinly sliced
7. 6 (28-ounce) cans chopped tomatoes
8. 2 1/2 teaspoons sugar
9. Kosher salt
10. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
11. Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
12. Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
13. Yield: about 6 quarts sauce
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