astray recipes: Pesce con salsa verde

Categories: Seafood; Italian; Entrees
Yield: 16 Servings

Measure	Ingredient
1 cup	Onion
¼ cup	Celery
½ bunch	Flat-leaf parsley
1	Bay leaf
¼ teaspoon	Fennel seed
	Kosher salt
2 cups	Dry white wine
3 slices	Bread
½ cup	Red wine vinegar
1 tablespoon	Garlic
4	Anchovy fillets
3	Egg yolk
2 cups	Olive oil
	Pepper
16	Fish fillet

COMBINE ONIONS, CELERY, 6-8 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1-½ ts SALT, WHITE WINE, AND 12 CUPS WATER IN A STOCKPOT, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES SOAK THE BREAD IN THE WINE VINEGAR FOR 15 MINUTESREMOVE AND SQUEEZE TO DRY SLIGHTLY COMBINE 1-½ CUPS PARSLEY LEAVES, GARLIC, AND ANCHOVIESCHOP TO MINCE WELL SIEVE EGG YOLKS AND COMBINE WITH BREADMASH TO A PULP ADD PARSELY MIXTURE-MIX WELL WHILE BEATING VIGOROUSLY, ADD OIL IN A THIN-STEADY STREAMCONTINUE BEATING UNTIL THICKENED SEASON TO TASTE WITH SALT AND PEPPER POACH THE FISH IN THE COURT BOUILLON, DRAIN WELL TOP EACH PORTION WITH 1-½ OUNCES OF THE PREPARED SAUCE SERVE HOT

Recipes sent to me from Bill, wight@...

pesce con salsa verde