“Fresh caught sea bass is a delicacy in Venice and is served here with a sauce that appeared in a 14th-century cookbook written in Venetian,” according to Sara Cossiga, sommelier and gourmet tour organizer (www.venicevenetogourmet.com). “The vinegar, so important for food preparation, smoothes the fishy taste of the anchovies, while the parsley adds a fresh scent and natural color,” says Cossiga.
|
THIS ARTICLE IS FROM
|
Ingredients:
2 pounds fresh sea bass
2 quarts water
1 onion
1 celery stalk
1 garlic clove
2 thyme twigs
1 dry bay leaf
4-5 parsley stems
5-6 black peppercorns
1 glass dry white wine
Green sauce:
1 1/2 ounces parsley leaves
1 1/2 ounces capers
1/2 garlic clove
1/4 onion
3 anchovies, salt-packed
1 egg, boiled
Handful white soft part of bread soaked in white vinegar, then squeezed
Olive oil
Pinch salt, pepper to taste
Directions:
For fish:
Clean the fish, gently rub off the scales, and rinse thoroughly in running water. Put all the ingredients except the pepper and wine into a big pot. Bring to a boil, then skim it, and let boil for 15 minutes, adding the pepper and the wine. Let simmer for 30 more minutes, then turn off the heat and remove the fish.
Place the sea bass on a large plate, remove the head, the tail, and the backbone. To serve, spoon some green sauce on one side of each serving plate, then add the sea bass. You can filter the broth, freeze it, and keep it for a seafood risotto, just remember to add salt when you use it.
For sauce:
Rub the salt from the anchovies and wash in running water. Remove the backbone and the tail, then separate the fillets. Chop anchovies into pieces and set aside. Put all the ingredients in a mixer with the bread and chopped anchovies and mix at high speed, while slowly adding the olive oil until the sauce is creamy and smooth. Add pepper and salt, if needed.
Servings: Serves four.
More Venice Recipes:
