• Braised Striped Bass with Andouille Sausage


Portuguese-Style Braised Striped Bass

By Andrew Zimmern

A firm white fish, striped bass holds up well in this rich, flavorful tomato-based sauce chock full of andouille and fragrant herbs. Be sure to serve with plenty of crusty bread for dipping.

Braised Striped Bass with Andouille Sausage

Servings: 4


  • 2 pounds striped bass filet
  • 1/2 cup olive oil
  • 1 pound andouille sausage
  • 1 tablespoons dry oregano
  • 2 pinches saffron
  • 2 medium onions, minced
  • 1 red bell pepper, minced
  • 5 garlic cloves, sliced
  • 3 fresh bay leaves
  • 8 anchovies
  • 3 tablespoons capers
  • 2 cups (16 ounces) canned crushed tomatoes
  • 1 cup fish stock
  • 1 cup white wine
  • 1/3 cup cilantro, minced
  • 1/3 cup parsley, minced
  • Juice of 1 lime and its zest


Skin, trim, and cube the bass into roughly 1-inch chunks. Set aside.

Place the olive oil into a stock pot or large saute pan with high sides. Put over high heat and add the sausage. Brown on all sides. Remove sausage, slice and reserve.

Add the oregano, saffron, onion, pepper, garlic, bay, anchovy, caper, and reserved sausage.

Cook for 5 minutes, and add the wine and tomato.

Reduce liquids by half and add the fish stock. Reduce liquids by half again.

Add the bass and simmer for 10 minutes, stirring very gently, occasionally, until fish is cooked through.

Season with the cilantro, parsley, lime juice and lime zest. Finish with salt and pepper.

Photograph by Madeleine Hill. 

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