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X Italian Fish and Sea Food Dishes
Spigola alla Romana/Striped Bass with Mushroom-Wine Sauce
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

3-pound striped bass
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
3/4 cup chopped onions
1 clove garlic, minced
6 anchovy fillets, chopped
2 cups dry white wine
1/2 cup water
2 tablespoons olive oil
1/2 pound mushrooms, sliced
1 tablespoon flour
2 tablespoons minced parsley



Directions

Wash and dry the fish; rub with the salt and pepper.

In a deep large skillet, melt the butter; saute the onions 5 minutes. Mix in the garlic and anchovies for 1 minute.

Add the wine and water.

Bring to a boil and cook over low heat 5 minutes.

Place the fish in the skillet; cover loosely and cook over low heat 40 minutes or until fish flakes easily when tested with a fork.

Carefully transfer fish to a heated serving dish and keep warm. Reserve stock.

While the fish is cooking, prepare the mushrooms.

Heat the oil in a saucepan; saute the mushrooms 5 minutes.

Sprinkle with the flour.

Add the fish stock, stirring steadily to the boiling point.

Mix in the parsley; cook over low heat 5 minutes. Pour over the fish.

Serves: 4-6.




Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Gallery.

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