Monday, November 29, 2010

Carmela Soprano's Sea Bass with Tomatoes, Olives & Capers

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.

Stir in:
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.

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