|06-16-2000 11:46 AM|
RE:striped bass marinara
I would make three recomendations/changes to the recipe.
1. Use two cans of clams instead of the crab - the crab gets overwhelmed by the rest of the ingredients but the clams seem to stand up.
2. Use three different colors of bell pepper for asthetic appeal. Just use half of each pepper
3. Use tomato paste if you like the sauce a bit thicker.
|06-16-2000 05:46 AM|
striped bass marinara
<b>c/o Jim Whelan, who saved the recipe from the Rhody Conclave (Fall of 1999)</b>
I had saved this from the Rhody clave.
It was posted by Gregg on reel-time. Wow was that good on a cold night.
1 can crushed tomatoes
1 can stewed tomatoes
1 can clams with juice
1 can crab
chopped bell pepper
crushed red pepper
Put some olive oil in a frying pan and heat. Add garlic, onion slices, and bell pepper slices. Cook until onions are translucent. Add all the other ingredients (if your frying pan is big enough - if not use a pot) and heat until it is bubbling.
In a baking dish place a thin layer of sauce. Place fish fillets (no skin) on the sauce and then cover with the rest of the sauce. Bake until done (it varies depending on the thickness of the fillets). Serve over rice or pasta.