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Boiled Bass

ID: 517 Seafood

Yield/Servings: 6 servings

Ingredients:

1 tbsp. lemon juice
1/2 tsp. salt
1/2 cup sugar
1 1/2 cups heavy cream

Instructions:
Clean a 4-lb. bass, cut off head and tail, salt generously, place in deep kettle. Cover with cold water, add 2 tbs. vinegar, 3 sprigs parsley and 1 clove garlic, bring to a brisk boil, skimming off the top. Simmer 25 minutes, or until fish tender. Drain, serve on hot platter with new potatoes and sections of lemon. Sprinkle with paprika.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Boiled Bass
ID: 517 Seafood
	Yield/Servings: 6 servings

Ingredients:
1 tbsp. lemon juice 1/2 tsp. salt 1/2 cup sugar 1 1/2 cups heavy cream

Instructions: Clean a 4-lb. bass, cut off head and tail, salt generously, place in deep kettle. Cover with cold water, add 2 tbs. vinegar, 3 sprigs parsley and 1 clove garlic, bring to a brisk boil, skimming off the top. Simmer 25 minutes, or until fish tender. Drain, serve on hot platter with new potatoes and sections of lemon. Sprinkle with paprika.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.