Pesce Con Salsa Verde

Title:
Pesce Con Salsa Verde

Yield:
16 Servings

Categories:
Seafood,
Italian,
Entrees




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






 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