Veracruz Style Striped Bass by Wolfgang Puck

Veracruz Style Striped Bass by Wolfgang Puck

 As Lent season kicks off, you may be interested in how to broaden your fish meal options. One meal idea could be a “Veracruz Style” striped bass recipe from Wolfgang Puck. Chef Puck recently partnered with Campbell’s Soup Company to bring kitchens across America restaurant inspired signature sauces. Made with all-natural ingredients, varieties include Four Cheese, Arrabbiata, Creamy Vodka, and Tomato Basil. His fish dish, which was created at his LA restaurant Spago, uses Arrabbiata sauce to provide a much-needed spicy kick.


(recipe courtesy Wolfgang Puck)

 Yield:  Serves 6


 1 3-pound striped bass or snapper (scaled, cleaned and gutted)

1/2 cup extra virgin olive oil

1/2 tablespoon Kosher salt

1 cup yellow onion, sliced

10 ounces Spanish chorizo, sliced 1/8-inch thick

2 tablespoons garlic, minced

1/2 cup white wine

1 tablespoon capers, washed

1/2 cup Spanish olives, pitted

1 tablespoon oregano, chopped

1 tablespoon thyme, chopped

1 tablespoon Italian parsley, chopped

1 pound littleneck clams, scrubbed well

3 cups Wolfgang Puck’s Arrabbiata Sauce

1 lemon, cut into quarters


Preheat oven to 400 degrees F.

Put fish in a large colander and rinse under cold running water.  Pat dry with paper towel and transfer to large non reactive baking dish.  Rub fish with 2 tablespoons olive oil, and season generously with kosher salt.

 In a large bowl, combine onion, chorizo, garlic, white wine, capers, olives, half of each chopped herb and Wolfgang Puck’s Arrabbiata Sauce.  Arrange half of the mixture under the fish, lay fish on top, and arrange the remaining mixture on top.

 Bake for 30 minutes, add clams and continue to bake for about 10 clams open and until juices run clear from fish.

 Remove from the oven and let rest for 15 minutes.  Serve directly out of baking dish or transfer to a platter by using 2 spoons loosening the head from the body of the fish, lift away and discard.  Run 1 spoon along the spine of the fish, and gently break the flesh into 2 fillets.  Lift the fillets onto a serving platter.  Carefully check for bones and discard.  Place remaining fish fillets on the platter, spoon over Wolfgang Puck’s Arrabbiata Sauce topping over fish, arrange clams and  lemon wedges around fillets, sprinkle with remaining herbs.

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