INGREDIENTS
2 TBSP olive oil
1 cup chopped onions
2 oz. bacon, diced
1 TBSP chopped garlic
1 (28 oz.) can plum tomatoes, drained and diced
1 tsp. saffron threads
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup dry white wine
2 striped bass fillets, skin removed
1 lb. large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 TBSP chopped parsley
DIRECTIONS
Preheat oven to 350 degrees.
Heat oil in a medium saute pan and saute onions and bacon for 10 minutes or until onion is translucent.
Add the garlic and cook for 1 minute.
Add the tomatoes, saffron, salt, pepper, white wine and simmer over medium heat for 5 minutes.
Place the fish in a 10x14 baking dish and sprinkle with salt and pepper.
Add the shrimp and mussels to the dish.
Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open.
Sprinkle with parsley and serve.
Serves 6.
