Title: Pesce Con Salsa Verde
Categories: Seafood, Italian, Entrees
Yield: 16 Servings

1 c Onion
1/4 c Celery
1/2 bn Flat-leaf parsley
1 Bay leaf
1/4 ts Fennel seed
Kosher salt
2 c Dry white wine
3 sl Bread
1/2 c Red wine vinegar
1 tb Garlic
4 Anchovy fillets
3 Egg yolk
2 c Olive oil
Pepper
16 Fish fillet

COMBINE ONIONS, CELERY, 6-8 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1-1/2 ts
SALT, WHITE WINE, AND 12 CUPS WATER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES SOAK THE BREAD IN
THE WINE VINEGAR FOR 15 MINUTESREMOVE AND SQUEEZE TO DRY SLIGHTLY COMBINE
1-1/2 CUPS PARSLEY LEAVES, GARLIC, AND ANCHOVIESCHOP TO MINCE WELL SIEVE
EGG YOLKS AND COMBINE WITH BREADMASH TO A PULP ADD PARSELY MIXTURE-MIX WELL
WHILE BEATING VIGOROUSLY, ADD OIL IN A THIN-STEADY STREAMCONTINUE BEATING
UNTIL THICKENED SEASON TO TASTE WITH SALT AND PEPPER POACH THE FISH IN THE
COURT BOUILLON, DRAIN WELL TOP EACH PORTION WITH 1-1/2 OUNCES OF THE
PREPARED SAUCE SERVE HOT

Recipes sent to me from Bill, wight@odc.net