Pesce con salsa verde
16 Servings
Ingredients
| Quantity | 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 | |
Directions
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@...