3468. ROASTED STRIPED BASS with BACON, MUSSELS, and SHRIMP

yields six servings


2 tablespoons good olive oil

1 cup chopped yellow onions
2 ounces bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.

Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve. 


bacon recipe source: "Friends of Friends" episode, Barefoot Contessa; Food Network

3298. SPICY FISH and POTATO SOUP with BACON and CHIVES

serves four 


4 slices bacon, chopped 
1 medium onion, chopped 
4 stalks celery, chopped, plus leaves for serving 
6 cups low-sodium chicken broth 
2 large russet potatoes (about 1 pound), peeled and chopped 
1 bay leaf 
1/4 to 1/2 teaspoon crushed red pepper 
kosher salt and black pepper 
1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces 
1 tablespoon chopped fresh chives

Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.

Add the onion and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.

Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.


bacon recipe source: Dawn Perry, Real Simple, April 2013

2685. CAJUN FISH with CABBAGE and BACON SAUTE

serves four 


4 6-ounce skinless firm white fish fillets (such as halibut, striped bass, or tilapia)
2 teaspoons canola oil
2 teaspoons Cajun or blackening seasoning
4 slices bacon
4 scallions, thinly sliced, white and green parts separated
2 cups corn kernels (from 2 ears)
1/2 small head Savoy cabbage, cut into 1-inch strips (4 cups)
kosher salt and black pepper
2 tablespoons cider vinegar

Heat oven to 450° F. Place the fish on a rimmed baking sheet, drizzle with the oil, and sprinkle with the Cajun seasoning. Roast until the fish is opaque throughout, 8 to 12 minutes. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. Add the scallion whites to the drippings in the skillet and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the corn, cabbage, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the cabbage wilts and the corn is tender, 3 to 5 minutes more. Add the vinegar and scallion greens and toss to combine. Sprinkle with the bacon. Serve with the fish.


bacon recipe courtesy of: Dawn Perry, Real Simple, July 2012