ANY FISH, SMOTHERED

Ingredients

• i small onion, chopped
• il/2 pounds fish, sliced
• Y2 garlic clove, minced
• Salt and pepper
• i small carrot, grated
• i cup white wine
• I cup fish broth
• i large tomato, seeded and chopped
• !4 cup olive oil (or 4 tablespoons butter)
• Y2 bay leaf
• 1 sprig parsley
• 1 sprig celery

Method

1. 1

   In a buttered pan make a bed of vegetables and herbs.

2. 2

   Lay fish slices on top, one slice overlapping another.

3. 3

   Sprinkle with salt and pepper and pour in wine.

4. 4

   Add broth made from cooking fish head.

5. 5

   Cover closely and simmer, basting frequently.

6. 6

   Remove fish to hot platter.

7. 7

   Discard herbs; reduce pan liquid; add olive oil or butter.

8. 8

   Mix well, and pour over.

9. 9

   Serve lemon separately.

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 98. The excerpt below is the record exactly as published.

ANY FISH, SMOTHERED (Qualquer Peixe Ensopado) i small onion, chopped il/2 pounds fish, sliced Y2 garlic clove, minced Salt and pepper i small carrot, grated i cup white wine 3 scallions, chopped I cup fish broth i large tomato, seeded and !4 cup olive oil (or 4 table- chopped spoons butter) Y2 bay leaf Lemon slices sprinkled with 1 sprig parsley parsley 1 sprig celery

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