Bluefish with Clams
4 each Bluefish fillets, skin on
2 tablespoons Vegetable oil
to taste Salt and black pepper
3 tablespoons Olive oil
2 Bay leaves
6 Garlic cloves, finely minced
1 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Dry white wine
1/4 cup Fish stock or water
24 Littleneck clams, scrubbed
1 teaspoon Rosemary, chopped
1 teaspoon Basil, chopped
1/4 cup Flat-leaf parsley
6 tablespoons Unsalted butter
Preheat the broiler or oven to 400°F (205°C).
Trim the bluefish and remove any scales or bones.
Rub the fish fillets with oil and season with salt and pepper.
Cook the bluefish in broiler or oven until just done, 5 to 7 minutes.
Heat the olive oil in a medium saucepan over medium heat and add bay leaves. When the bay leaves begin to brown, add the garlic and onion.
Cook until the onion is lightly browned.
Turn heat to high and add the wine and stock.
When the sauce begins to boil, add the clams and cover the saucepan.
When the clams open, remove them from the sauce. Remove the bay leaves and add the rosemary, basil, and parsley. Swirl in the butter and season with more pepper. (The clams provide enough salt.)
To serve, place one fillet on each plate, place 6 clams around the fillet, and spoon sauce over both.