This week she's asked local fisherman, chefs, and yours truly to share our favorite ways to cook bluefish and striped bass. For 67 years the Vineyard has hosted a Striped Bass & Bluefish Derby in September so most families are eating their fair share this month.
Tomato Roasted Codfish with Mussels & Shrimp
4 tablespoons good olive oil
1/2 chopped yellow onion
2 ounces pancetta, bacon, or other pork product diced (sub mushrooms for meat free)
1 tablespoon chopped garlic
2 cups fresh tomatoes, pulsed in blender or food processor into a chunky consistency
1/2 teaspoon saffron threads
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 pound codfish fillets
1/2 pound large shrimp, shelled and deveined
12 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley
Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent.
Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and simmer over medium heat for 5 minutes.
Meanwhile, lay the fish in a 10-by-14-inch 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 (mine took exactly 25 minutes).
Sprinkle with parsley, drizzle with olive oil, and serve.
Ps. We ate the stew ladled over roasted red and purple potatoes to soak up the juices.