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Pesce Alla Genovese

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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