| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs | Italian | Seafood, Italian, Entrees | 16 | Servings |
INGREDIENTS
| 1 | c | Onion |
| 1/4 | c | Celery |
| 1/2 | bn | Flat-leaf parsley |
| 1 | Bay leaf | |
| 1/4 | ts | Fennel seed |
| Kosher salt | ||
| 2 | c | Dry white wine |
| 3 | sl | Bread |
| 1/2 | c | Red wine vinegar |
| 1 | tb | Garlic |
| 4 | Anchovy fillets | |
| 3 | Egg yolk | |
| 2 | c | Olive oil |
| Pepper | ||
| 16 | Fish fillet |
INSTRUCTIONS
COMBINE ONIONS, CELERY, 6-8 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1-1/2 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 1-1/2 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 1-1/2 OUNCES OF THE PREPARED SAUCE SERVE HOT Recipes sent to me from Bill, wight@odc.net
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