Rockfish with Shrimp Clams and Mussels
Ingredients
| 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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