Ingredients
3 pounds pike, sea bass, etc., sliced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup chopped onions
1 clove garlic, minced
1/2 teaspoon basil
1 carrot, diced
2 tablespoons chopped parsley
3 cups dry red wine
1 tablespoon flour
1/4 cup butter
Directions
Wash and dry the fish.
Mix together, in a bowl, the salt, pepper, oil, onions, garlic, basil, carrot, parsley and wine.
Marinate the fish in the mixture 2 hours.
Transfer fish and marinade to large skillet and cook 25 minutes, turning fish once.
Remove fish from stock; strain stock and cook 5 minutes longer.
Rub together the flour and butter and add to the stock in small pieces, stirring constantly.
Return fish to skillet and let stock coat it.
Serve hot.
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. |
