Striped Bass Puttanesca with Seared Fingerling Potatoes

Name: Striped Bass Puttanesca with Seared Fingerling Potatoes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 anchovies, roughly chopped or mashed with a fork; 3 anchovies, roughly chopped or mashed with a fork; 1 small bunch basil, stemmed, for garnish; 1 small bunch basil, stemmed, for garnish; 5 kgs chopped tomatoes; 44 milliliters capers; 54 milliliters extra virgin olive oil; 454 grams fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled; 12 cloves garlic, thinly sliced; 4 larges garlic cloves, thinly sliced; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 101 milliliters pitted Moroccan oil cured black olives, roughly chopped; 2 Tbsps olive oil; 5 Tbsps olive oil, plus extra for garnish; 0 teaspoons red pepper flakes; 680 grams striped bass fillets, skinned; 3 teaspoons sugar; 120 milliliters white wine

If you have roughly 1 hour and 10 minutes to spend in the kitchen, Striped Bass Puttanesca with Seared Fingerling Potatoes might be a great gluten free, dairy free, and pescatarian recipe to try. This recipe serves 4. One serving contains 1066 calories, 54g of protein, and 50g of fat. This recipe from Foodnetwork requires garlic cloves, kosher salt and pepper, extra virgin olive oil, and white wine. It is an expensive recipe for fans of Mediterranean food.

Instructions

In a large skillet over medium heat, heat the olive oil.

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Olive Oil

Equipment you will use

Frying Pan

Add the garlic and red pepper flakes and cook until just fragrant, 1 minute.

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Red Pepper Flakes

Garlic

Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes.

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Anchovies

Capers

Olives

Cooking Oil

Pour in the wine and the Basic Tomato Sauce and bring to a simmer.

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Tomato Sauce

Wine

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.

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Salt And Pepper

Fish

Sauce

Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper.

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Salt And Pepper

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Bowl

Heat the olive oil in a large skillet over high heat.

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Olive Oil

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Frying Pan

Add the potatoes, cut side down, and cook until well browned, about 5 minutes.

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Potato

Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper.

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Ground Black Pepper

Potato

Basil

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Dutch Oven

Add the garlic and cook until fragrant but not browned, 1 to 2 minutes.

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Garlic

Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.

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Tomato

Sugar

Salt

Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

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Sauce

Equipment

Frying Pan

Bowl

Dutch Oven

Ingredients

Servings:

anchovies, roughly chopped or mashed with a fork 3

anchovies, roughly chopped or mashed with a fork 1small bunch

basil, stemmed, for garnish 1small bunch

basil, stemmed, for garnish 5kgs

chopped tomatoes 44milliliters

capers 54milliliters

extra virgin olive oil 454grams

fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled 12cloves

garlic, thinly sliced 4larges

garlic cloves, thinly sliced 4servings

Kosher salt 4servings

Kosher salt and freshly ground black pepper 101milliliters

pitted Moroccan oil cured black olives, roughly chopped 2Tbsps

olive oil 5Tbsps

olive oil, plus extra for garnish 0teaspoons

red pepper flakes 680grams

striped bass fillets, skinned 3teaspoons

sugar 120milliliters

white wine

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Striped Bass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Weinert Cavas de Weinert. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.