Ingredients
5-6 pound fish (bass, whitefish, snapper)
2 1/2 teaspoons salt
3/4 teaspoon black pepper
2 cloves garlic, minced
3 tablespoons olive oil
2 cups fresh bread crumbs
3 slices bacon
1/2 cup chopped green or yellow onions
1/2 cup chopped celery
1/2 cup chopped parsley
1/8 teaspoon crushed dried red peppers
2 tablespoons butter
3/4 cup dry white wine
Directions
Have the fish split and boned for stuffing, and the head and tail removed, if you like.
Wash and dry the fish. Rub inside and out with the salt, pepper, garlic and olive oil.
Soak the bred crumbs in water; drain.
Brown the bacon, remove from pan and crumble.
Pour off all but 2 tablespoons fat from the pan.
In it, saute the onions and celery 10 minutes.
Mix in the parsley, red peppers, soaked bread crumbs and bacon.
Stuff the fish and sew or fasten with skewers.
Melt the butter in a baking pan.
Place the fish in it. Bake in a 400 degree oven 25 minutes.
Add the wine.
Reduce heat to 350 degrees and bake 40 minutes longer or until fish flakes easily when tested with a fork.
Serves: 6-8.
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. |
