BLUEFISH WITH CLAMS
(Student recipe AND instructor demo)
Yield:  4 servings

4, 5 ounce Bluefish filets, skin on
2 T vegetable oil
Salt and black pepper to taste

3 T olive oil
2 Bay leaves
6 garlic cloves, finely minced
1 cup yellow onion, small dice
¼ cup dry white wine
¼ cup fish stock or clam juice
24 littleneck clams, scrubbed
1 tsp. rosemary, chopped
1 tsp. basil, chopped
¼ cup flat-leaf parsley
6 T unsalted butter

Procedure:

Preheat the oven to 400 degrees.  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 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).  Serve each filet with 5-6 clams and spoon sauce over both.

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