Mediterranean Fish I
James Campbell
Buy This Art Print At






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Bass Livornese



 5000 wines 468 x 60

"Fish, to taste right, must swim three times - in water, in butter, and in wine."
- Polish Proverb


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon] 

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!


  Lois Johnson - Fishing Boats
Fishing Boats
Lois Johnson
Buy This Art Print At



Bass Livornese
Restaurant Giordano, New York City
Gourmet Archives

1/4 cup olive oil
1/2 cup chopped onion
1/2 cup dry white wine
10 black olives, pitted and chopped
10 green olives, pitted and chopped
1 1/2 tablespoons chopped garlic
8 capers
2 cups bottled clam juice
1 cup peeled, seeded and chopped tomato
Salt and pepper to taste
Four 8-ounce bass fillets

In a small stainless steel or enameled skillet heat the olive oil over moderate heat until hot. Add the onion, wine, olives, garlic, and capers. Cook the mixture 15 minutes or until the wine is evaporated, and stir in the clam juice, tomatoes, and salt and pepper to taste.
In a stainless steel or enameled skillet just large enough to hold them in one layer, arrange the bass fillets, pour sauce over fish and cook fish over moderate heat, basting it occasionally, for 15-20 minutes or until it just flakes when tested with a fork. Transfer fish to a heated serving dish, reduce sauce over high heat by two-thirds, and spoon it over the fish.  Serves 4.

Index - Fish Recipe Archives

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

Webmaster Michele W. Gerhard
Copyright 1999-2002 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: March 13, 2002.