Braised Striped Bass with Andouille Sausage
Experience the rich flavors of Portuguese cuisine with Braised Striped Bass and Andouille Sausage, perfect for seafood lovers. Serve with crusty bread for dipping.
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Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Saute pan
- Tongs
- Wooden spoon
- Measuring cup
- Measuring spoon
- Microplane
- Mixing bowl
- Ladle
- Spatula
- Stove
Ingredients
- 2 pounds striped bass filet
- 1/2 cup olive oil
- 1 pound andouille sausage
- 1 tablespoon dry oregano
- 2 pinches saffron
- 2 medium onions, minced
- 1 red bell pepper, minced
- 5 garlic cloves, sliced
- 3 fresh bay leaves
- 8 anchovies
- 3 tablespoons capers
- 2 cups (16 ounces) canned crushed tomatoes
- 1 cup fish stock
- 1 cup white wine
- 1/3 cup cilantro, minced
- 1/3 cup parsley, minced
- Juice of 1 lime and its zest
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