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Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour 2 tablespoons drippings into small bowl (discard any remaining drippings). Melt 1 tablespoon butter with 1 tablespoon drippings in same skillet over medium-high heat. Add shallots; saute 2 minutes. Add clam juice and wine: boil until slightly thickened, about 5 minutes. Add peas and simmer 1 minute. Puree pea mixture in processor. Season with salt and pepper.
Melt remaining 1 tablespoon butter with 1 tablespoon reserved bacon drippings in heavy large skillet; saute until opaque in center, about 4 minutes per side. Transfer fish to plates. Add pea puree to drippings and bring to boil, stirring frequently. Spoon sauce around fish. Sprinkle with bacon and serve.