Baked Fish

Ingredients

• 1 (2-pound) fresh water fish
• 2 tablespoons olive oil
• Salt
• 1 tablespoon flour
• 1 ½ cups sea food or fish broth
• 1 tablespoon white wine vinegar
• ¼ bay leaf
• 1 tablespoon minced parsley
• ½ teaspoon pepper
• Buttered crumbs

Method

1. 1

   Salt the fish after cleaning, and set it aside for 1 hour; then wash and dry with a cloth.

2. 2

   Lay it in a baking dish and commence baking.

3. 3

   Meanwhile have ready this sauce: Fry onion, garlic, bay leaf and pepper in olive oil without browning.

4. 4

   Add flour and stir.

5. 5

   Add heated fish broth and vinegar, stir and simmer until quite thick, salting to taste.

6. 6

   After baking 8 minutes remove fish from oven and mask thickly with the sauce.

7. 7

   Sprinkle evenly with parsley, and then with the crumbs.

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

teaspoon pepper (optional) 3 tablespoons butter l/i cup tomato juice 1 tablespoon olive oil 1 tablespoon lemon juice Croutons Drop shrimp into boiling water, seasoned with salt and pepper, cook 20 minutes. Strain and save liquid. Shell shrimp, remove black veins, and cut up. Save heads and shells. Melt butter, add olive oil, and fry onion and garlic, slowly, without browning. Add sorrel, tomato juice, shrimp liquor, and shrimp. Bring to a boil. Grind shells and heads as fine as possible, mix with a little of the shrimp liquor and press all possible through a sieve and add to the soup. Simmer until soup is well blended. Add lemon juice, and serve with croutons. ALMOND SOUP {Sopa de Amendoas) % pound sweet almonds Salt 2 bitter almonds Granulated sugar 1 quart milk, scalded 2 tablespoons butter Croutons Blanch and peel almonds and grind to a paste, adding water, a few drops at a time, to keep mass from oiling. Add a little 228 THE EUROPEAN COOKBOOK of the hot milk to the almond paste, mixing with a wooden spoon, and pass through a fine sieve, adding more milk, as necessary, to rub all through sieve. Put mixture in double boiler and cook 15-20 minutes, stirring constantly with wooden spoon. Add remaining hot milk, season with salt and then with a little sugar. Add butter. Lay croutons in hot tureen and pour soup over. PRINCES' CHOWDER (Caldeirada de Principe s) 2 onions, sliced 8 shrimp, shelled l/2 garlic clove, minced 1 slice, each, 4 varieties fish lA pound butter 2 dozen mussels % pound ham, chopped lA bay leaf 1 large tomato, chopped % teaspoon fresh ground pepper 6 sorrel leaves, minced Salt (optional) 8 oysters 1 small eel, skinned and sliced 2 tablespoons lemon juice Slowly fry onions and garlic in butter without browning; add ham and fry, then tomato; add sorrel, eel, shrimp, and fish. Turn in the mixture and fry, shaking the pan, until heated through. Meanwhile, have the mussels steamed open, and the meats removed. Add sufficient boiling water to liquid left in pan to make 1J/2 quarts; drop in the steamed mussels and cook 15 minutes. Strain and pour liquid over frying fish mixture. Set over slow heat and simmer 10 minutes, adding bay leaf, pepper, and salt. Add oysters with their liquor and simmer until they crinkle. Add lemon juice and serve, putting a bit of each fish and sea food in each serving. (The mussels are to be thrown away.) This dish is all the tastier if cooked with sea water, accord- ing to the practice of coastal Portuguese. PORTUGUESE 229 DRY SOUP (Sopa Secca) 1 quart soup stock plenty of mint, tied to- Salt (sparingly) gether) Pepper 2 tablespoons butter, melted Sprigs of sweet herbs (parsley, Slices stale bread, without crusts tarragon, bay, thyme and Mix all together, adding enough bread to make very thick. Bring to a boil over very slow fire; remove herbs. Turn into a casserole and bake in moderate oven until brown and crusty. Serve at once. PORTUGUESE SOUP {Sopa a Portugueza) This soup is a meal in itself and is prepared in three distinct operations, as follows: (A) 3 pounds lean beef 1 onion, quartered l/2 pound salt pork 2 quarts cold water Vz pound ham Salt Cover beef, salt pork, ham, and onion with water. Bring slowly to a boil and add a little salt. Skim, and cook like any beef broth, for 3 hours or more. (B) 2 cups cooked barley 1 celery root 1 smoked beef sausage 1 cup green peas 1 cabbage heart 1 cup green beans 2 turnips 6 one-inch cubes yellow 2 carrots squash or pumpkin Salt Cover all ingredients with water and cook until tender. 23o THE EUROPEAN COOKBOOK (C) Half an hour before the preceding meat and vegetable soups are ready soak 2 slices bread, without crust, in broth from the beef pot. Mash bread to paste, add 2 cups broth and cook with 6 mint leaves and a blade of mace until thick. Remove mint and mace, and pour in bottom of a hot soup tureen. Drain vegetables and save liquid. Slice sausage, cut cabbage in portions, dice turnips, carrots, and celery root. Lay the barley on top of the bread puree in the tureen. Then lay in half the turnips, carrots, celery, beans and peas, followed by the sliced sausage and the rest of the vegetables, reserving the cabbage and squash for the top. Skim fat from meat broth, mix with vege- table broth, and pour mixture of the two broths gently into tureen. Lay beef on a platter and garnish with salt pork and ham, to be cut in portions and served with soup. Serve a dish of tomato sauce on the side to be added to soup as desired. FISH (Peixe) FRESH COD FISH WITH RICE (Bacalao Fresco com Arroz) il/i pounds cod fish l/i garlic clove, minced Salt and pepper 2 tomatoes, chopped Yz cup white wine Vi teaspoon minced parsley 1 onion, chopped % cup butter, melted 1 cup rice Slice fish and sprinkle with salt and pepper. Arrange in a baking dish. Sprinkle with wine. Add x/i the onion, garlic, tomatoes and parsley. Pour 1 teaspoon of butter on each slice and let stand l/2 hour. Wash rice through several waters and cook in boiling, salted water until nearly dry. Cover and reduce heat until light and fluffy. Fry remaining garlic and onion in butter; add remaining tomato and parsley and fry. Add suf- ficient salted boiling water to cook the rice (a little less than a quart). Add wine and let boil rapidly. Add rice, a little at a time in order not to stop the boiling. Cook rapidly, uncovered, until the rice is swollen, and nearly dry. Cover and reduce heat until rice is tender and fluffy. Meanwhile bake the fish. Heap a pile of rice high on each slice of fish. 231 232 THE EUROPEAN COOKBOOK BAKED FISH (Peixe Assado) i (2-pound) fresh water fish 2 tablespoons olive oil Salt 1 tablespoon flour 1 small onion, chopped 1 Yi cups sea food or fish broth 54 garlic clove, minced 1 tablespoon white wine vinegar !/4 bay leaf 1 tablespoon minced parsley % teaspoon pepper Buttered crumbs

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