No, I wouldn't stick you with an eel recipe. Carmela didn't even have a recipe for eel. Her Ma probably burned the recipe card.
Carmela has a nice recipe for Sea Bass with Tomatoes, Olives and Capers in Entertaining with The Sopranos.
I know, I know... sea bass isn't something Captain Highliner has.
But, this recipe also works with cod fillets. So it's do-able. And I told you about capers last week. Here's another way to use them up so you can make room in your fridge.
Fry a finely chopped small onion in
1/4 cup olive oil until tender.
Stir in and cook another couple of minutes:
2 garlic cloves, finely chopped
2 tablespoons fresh parsley, finely chopped
(a tablespoon dried parsley will do fine)
2 cups canned tomatoes, chopped, with their juice
2 tablespoons capers, rinsed and drained
salt and pepper
Simmer 15 minutes.
1/2 cup pitted black olives, chopped
Add and baste with the sauce:
1 1/2 pounds fish
Cover and simmer until the fish is cooked.
Would I make the cod with tomatoes, olives and capers again?
But I do wonder what the Chilean (yeah, that's what Carmela said) sea bass would've tasted like.
Another recipe down. Thirty-five more to go.