| 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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