Aigo-Sau

Ingredients

• il/2 pounds assorted fish
• Salt
• pepper
• 3 tablespoons olive oil
• 2 large potatoes, thinly sliced
• 1 onion, chopped
• 1 tomato, chopped
• 1 garlic clove, crushed
• 1 bay leaf
• 1 blade fennel
• 1 strip orange peel
• 3 sprigs parsley
• 3 celery sprigs
• Thin slices dry bread
• 2 garlic cloves
• 2 red pimentos
• 1 thin slice bread
• 2 tablespoons olive oil

Method

1. 1

   Season fish with salt and pepper, pour on oil, mix well and let stand for 15 minutes.

2. 2

   Mix with all other ingredients except bread.

3. 3

   Cover with boiling water and cook quickly, keeping fish as whole as possible.

4. 4

   Arrange bread in bottom of a dish and pour in broth.

5. 5

   Put solid portions of fish and potatoes on top.

6. 6

   Discard bay leaf and herb sprigs.

7. 7

   Make Rouille sauce by grinding garlic, pimento, and bread, blending in olive oil, and adding a cup of fish broth.

8. 8

   Serve in a sauce boat to be sprinkled over fish and potatoes.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 127. The excerpt below is the record exactly as published.

AIGO-SAU il/2 pounds assorted fish Salt and pepper 3 tablespoons olive oil 2 large potatoes, thinly sliced 1 onion, chopped 1 tomato, chopped 1 garlic clove, crushed 1 bay leaf 1 blade fennel 1 strip orange peel 3 sprigs parsley 3 celery sprigs Thin slices dry bread Rouille Sauce 2 garlic cloves 2 red pimentos 1 thin slice bread 2 tablespoons olive oil

Cook this with the app: pantry check, scaling, and the assistant.