Haddock à l'Italienne

Ingredients

• a well-cleaned haddock
• pieces that weigh 4 ounces
• 1 fine-chopped onion
• 1/2 fine-chopped green pepper
• 1 bruised clove of garlic
• 1/2 can tomatoes
• 1 tablespoonful salt
• 1/2 even teaspoonful pepper
• 1 tablespoonful sugar
• 1 ounce butter
• 1/2 cupful water

Method

1. 1

   Remove skin and bones from the haddock, cut into pieces, season with salt, pepper, and lemon juice, and marinate for 1 hour.

2. 2

   Lay slices in a pan, pour melted butter over, cover with buttered paper, and bake until done.

3. 3

   Cook onion, green pepper, and garlic in butter for 6 minutes, add tomatoes, salt, pepper, and sugar, boil for 20 minutes.

4. 4

   Serve fish on a warm dish with sauce and spaghetti.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 138. The excerpt below is the record exactly as published.

Haddock h I'ltalienne.— Remove the skin and bones from a well-cleaned haddock ; cut the meat into pieces, so that each piece weighs 4 ounces ; season with salt and pepper, also lemon juice ; let HADDOCK. 207 mftrinate 1 hour. Then lay the slices into a battered pan, pour a little melted butter over each fillet, coyer with buttered paper, and bake till done in a hot oven. Melt in a saucepan 1 ounce butter, add 1 fine-chopped onion, Y2 fine-chopped green pepper, 1 bruised . cIoTe of garlic ; cook 6 minutes without browning ; then add Yg can tomatoes, Vt ^^^^ tablespoonf ul salt, Vt even teaspoonf ul pep- per, Ys tablespoonful sugar, boil 20 minutes, serve the fish on a warm dish, pouring the tomatoes over, and serve with boiled spaghetti and grated cheese. In place of butter, olive oil can be taken. Haddock^ Boiled. — Place a well -cleaned haddock on the drainer in a fish kettle, cover with cold water ; add a good handful salt, Y4 c^P o' vinegar, 1 onion, a bouquet, and 12 whole peppers ; as soon as it begins to boil draw the kettle to side of stove, letting it simmer till done ; then lift the fish out of kettle, slide it on to a warm dish, and serve with mustard sauce. Haddock^ Baked. — Scale and clean a fish, stuff with forcemeat, aew it up, sprinkle with salt, lay in a roasting pan with a few slices of pork under it and some on top ; add Yt cupful water, set in a hot oven, pour over the juice of 1 lemon and 1 ounce melted butter, and bake until done, basting frequently. Garnish with parsley and cut lemon ; serve on a warm dish with mustard sauce. Dried Haddock {always in Season).— Cut the dried fish into pieces, put them in a stew pan with a bouquet, pour over sufficient boiling water to cover, put the cover on, and let the fish remain in the boiling water without boiling for 10 or 15 minutes. Take out, put on a warm dish, spread over some butter, season with salt and pepper, and serve. BED SNAPPER. Where founds etc. — Bed snapper, of the family ScUrogenida^ attains a length of from 1 to 2 feet ; the color of the living fish is bright red with a black blotch on the posterior part of the gill covers. It ia found on both sides of the Atlantic, and on the American coast from New York to the far North ; is called rose fish, perch, and red 208 SEA POOD, Etc. snapper, and is abundant in Newfoundland, being in season from October to May. It is considered best when baked or steamed, or can be prepared in varions ways the same as perch. Red Snapper ^ la B^arnaise.— Select a fresh fish 6 pounds in weight ; clean, wash, and wipe dry ; season with 2 tablespoonfuLs salt

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