Rockfish with Shrimp Clams and Mussels


  • 2 lbs rockfish filets, skin on
  • 2 dozen small cherry-stone clams
  • 3-4 garlic cloves, minced
  • 1 tbs olive oil
  • 1 tbs minced celery
  • 12 small shrimp in shell
  • Kosher salt and black pepper to taste
  • 2 tbs butter
  • Dry white wine for poaching
  • 1 dozen mussels

Rock fish is also known as striped bass.


  • Place the fish  filets, skin side down on each side of a baking dish.
  • Scrub the clams and mussels well, and arrange then between the filets.
  • Sprinkle them with the garlic, celery and olive oil.
  • Place the shrimp on the fish, season with salt and pepper and dot with butter.
  • Add enough white wine to half cover the fish.
  • Cover tightly with aluminum foil, bring the wine to a boil and poach for about 10  minutes until the clams open and the fish is done.

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