"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Morroccan Striped Bass with tomato and pepper coulis Recipe

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This recipe for Morroccan Striped Bass with tomato and pepper coulis, by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Coleman
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs striped bass filets, 1 cup kosher salt, 6-7 ripe tomatoes, 3 red peppers, 1/2 cup olive oil, 1 tsp. coriander seed, 1 tsp fennel seed, 2 tsp. chopped parsley, 15-18 basil leaves, shredded, salt and pepper to taste

Directions:
Directions:
In a large cassarole cover the fish with the kosher salt and refrigerate overnight. The next day, soak filets in cold water for 1/2 an hour and cut them into 2 in cubes. Peel, seed and dice the tomatoes, dice the bell pepper. Saute the onion and pepper in 1/2 the oil. cover and cook until softened. In another saute pan, heat the remaining oil with the seeds. Add the fish and cook 1-2 minutes over low to med. heat. Add parsley, tomato/pepper coulis and basil and serve over a bed of tabbouleh pasta or bulgar wheat.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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