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Striped Bass Ragout a la the good ship Noah
This recipe was invented on a sail boat of a friend of mine. A local fisherman on Cuttyhunk Island near Martha's Vineyard gave us a large fillet of stripped bass. We did not have a pan big enough to broil the fish but we did have a large spaghetti pot. We also had an onion, a red pepper, garlic, olive oil, oregano and a whole bottle of Heinz Ketchup®. I first chopped all the onion, pepper and garlic and sauteed them in the pot. Then I added all of the ketchup and some water. While it was sauteing, I cubed the whole filet into cubes fortunately the fillet still had it's skin on which is mandatory or the fish will flake apart. This recipe should work well with any scaled, skin on fish After the sauce started to perk boil, I removed all of it to another bowl. I washed pot . Put in a very adequate amount of olive oil and turned the burner to low and added the fish. You don't want to let the fish stick, teflon will prevent that. Cook for 8 minutes gradually turning up the heat. Make sure every cube is not stuck to the bottom of the pot. Add the sauce and reheat a little while not much or you will over cook the fish. Do not stir this dish, it will break up the fish cubes. I transferred it to a big bowl, covered it and put it in the oven to keep warm 100 degrees. I Next made spaghetti, added a lot of butter, shredded Gorgonzola cheese beaten with an egg. I added this to the just strained spaghetti and covered with no heat and not on the warm burner or it will curdle the egg and cheese. The hot spaghetti will do the job. Well Captain Paul is still talking about this dish, he just called me from Thailand from the same sailboat the USS Noah, with First Mate Coni and Ship's Cat Angel.
