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Pesce Alla Genovese
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Ingredients:
1 lb. fish, preferably sole (mullet, or turbot can be used also)
1½ oz. butter
2 or 3 salt anchovy, scaled
1 onion
Garlic
1 small carrot
1/2 stick of celery
Spring of parsley
Pinch of nutmeg
Pinch of pepper
Pinch of all-spice,
2 large mushrooms
1 large tomatoe
Flour
Preparation:
- Fry an onion slightly in
one and a half ounces of butter, add a small cut-up carrot, half a stick
of celery, a sprig of parsley, and a salt anchovy (scaled), which will
dissolve in the butter. Into this put the fish cut up in pieces, a pinch
of all-spice, nutmeg and pepper, and let it simmer for a few minutes.
- Add two
cut-up
mushrooms, a tomato mashed
up, and a little flour. Mix all together, and cook for twenty minutes.
- Serve hot with boiled potatoes or rice and your favorite salad.
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