Flounder and Countnecks in a Tomato Basil Broth



  • 1 Tbsp. olive oil
  • 1 large shallot
  • 3 oz. Pancetta, diced
  • 2 cups fish stock
  • 1 14 oz canned whole tomatoes, mashed
  • 4 fillets of flounder, cut into 2 inch pieces
  • 1 ½ pounds countnecks, cleaned
  • 1 handful basil, chopped


  1. Sauté the shallot and pancetta in the olive oil over medium low heat until shallots are translucent and the pancetta is crisp.
  2. Add fish stock and the tomatoes. Simmer and reduce by ¼ . Add the countnecks and the flounder. Cook until the clams open and the flounder flakes.
  3. Throw the basil in gently so that you don’t break up the fish.

I served this with a garlic croutons. I sliced some sourdough bread, toasted it in the oven, and rubbed garlic on it right out of the oven. The garlic just melted into the bread.



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