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X Italian Fish and Sea Food Dishes
Bass Sicilian style (baked; with fish broth, lobster meat, clams or oysters and mushrooms)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 1/2 pounds filet of bass
1/4 cup white wine
3/4 cup fish broth, made by boiling fish bones
1 scallion, minced
1/2 cup lobster meat, diced
1/4 cup butter
3 mushrooms, chopped
1 tablespoon flour
1 dozen clams or oysters, poached
salt and pepper



Directions

Place bass in oiled casserole, add wine and broth, sprinkle with scalloion, salt and pepper, dot with 2 tablespoons butter.

Cover tightly and bake in a moderate oven (350 degrees F.) until tender.

Brown mushrooms in remaining butter, stir in flour until well mixed, add a little clam liquid to thin, season and boil 5 minutes.

Add lobster and bring to a boil, then add clams or oysters and pour over fish.

Serve in casserole.]

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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