Best Striped Bass With Oyster Stew Recipes

Oyster Stew image

Provided by Food Network

Yield 4 main-course servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) plus 2 tablespoons butter
2 tablespoons flour
1 cup chopped onions
1/2 cup chopped celery
2 cups milk
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley

Steps:

In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador image

Provided by Emeril Lagasse

Time 40m

Yield 4 Servings

Number Of Ingredients 26

1 cup all-purpose flour
1 tablespoon Essence, recipe follows
1 1/2 pounds striped bass fillets
1/4 cup vegetable oil
3 tablespoons butter
1 teaspoon paprika
1 large onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons minced garlic
2 sweet potatoes, peeled and cubed
3 cups shrimp or fish stock
2 cups heavy cream
1 cup grated Muenster cheese
1 pound small or medium shrimp
2 hard boiled eggs, sliced lengthwise into 6ths, garnish
Chopped green onions, garnish
Chopped fresh parsley, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Grilled Striped Bass image

Provided by Martha Stewart

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Steps:

Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.