-
1
Preheat oven to 400 degrees.
-
2
Sprinkle fish inside and out with salt and pepper.
-
3
Set aside.
-
4
Open the clams.
-
5
There should be about one cup of shucked clams and one cup of clam juice.
-
6
Put the clams on a flat surface and chop coarsely.
-
7
Set aside the chopped clams and the juice.
-
8
Heat two tablespoons of the butter in a saucepan, and add the onion, shallots, garlic, celery, green pepper, thyme and mushrooms.
-
9
Cook, stirring, about five minutes.
-
10
Do not burn.
-
11
Add the clams, bread crumbs and beaten egg.
-
12
Add salt and a generous grinding of black pepper.
-
13
Place the fish on a sizable length of heavy-duty aluminum foil.
-
14
Open up the cavity of the fish and stuff with the clam mixture.
-
15
It will be quite full.
-
16
Dot the top of the fish with two tablespoons of butter.
-
17
Fold the foil over to contain the stuffing and keep it in place.
-
18
Rub the bottom of a baking dish, large enough to hold the fish comfortably, with three tablespoons of butter.
-
19
Add the fish.
-
20
Pour the reserved clam juice and half of the wine around the fish, and place the dish on top of the stove.
-
21
Bring the liquid to the boil.
-
22
Place the dish in the oven and bake 30 minutes.
-
23
Open up the foil.
-
24
Pour the remaining wine into the pan and continue baking 45 minutes.
-
25
Transfer the fish to a warm platter.
-
26
Remove and discard the foil.
-
27
Cover the fish with a clean sheet of foil to keep it warm.
-
28
Place the baking dish on top of the stove and bring the liquid to the boil.
-
29
Add the cream and stir.
-
30
Pour and scrape this mixture into a saucepan, and bring it to a rolling boil.
-
31
Swirl in the remaining two tablespoons of butter.
-
32
Remove the top skin of the fish, leaving the skin on the head for decorative purposes.
-
33
Pour the sauce over the fish and sprinkle with parsley.
-
34
Serve the stuffing with portions of the fish.
