Pan-seared wild striped bass with mushroom stifado from The New Greek Cuisine (page 158) by Jim Botsacos and Judith Choate

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other flaky white fish fillets for striped bass fillets, and potatoes for orzo. You may use the Veal stock recipe on p. 283.

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