Bass Matelote

Ingredients

• 2 sea bass about 1½ to 2 lbs. each
• an ounce of butter
• 2 small onions
• one dozen button mushrooms
• 12 oysters
• half a dozen peeled shrimps
• half a tumblerful of claret
• a tablespoonful of some good tomato sauce

Method

1. 1

   Scale, trim, wash, and dry the bass.

2. 2

   Cook onions in butter, lay fish over, season, add mushrooms, oysters, and shrimps.

3. 3

   Moisten with claret and tomato sauce, cover with buttered paper, simmer for 5-6 minutes, then bake for 20 minutes.

4. 4

   Serve with gravy.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 35. The excerpt below is the record exactly as published.

Bass Matelote. — Scale, trim, wash, and wipe dry 2 sea bass about ij to 2 lbs. each in weight. Have ready a large frying-pan with an ounce of butter and 2 small onions chopped, and cook on a gas jet for 5 or 6 minutes. Then lay the two fish over the onions, GAS COOKERY BOOK. &7 and season with pepper and salt, adding one dozen button mushrooms, 12 oysters, and half a dozen peeled shrimps. Moisten the whole with half a tum¬ blerful of claret and a tablespoonful of some good tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.