Sugo Di Pesce
Fish sauce

Many different sorts of fish will work in this sauce. Ask your fish vendor
for the same type of fish that are suitable for making soup.

l 1/2 lb assorted fresh fish, such as cod, sea bass, halibut, and red
snapper, gutted
2 tablespoons fresh rosemary leaves
1 onion, finely chopped
1 clove garlic, finely chopped
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Place the fish in a large pot of water with the rosemary and bring to a boil. Cook
for 15 minutes. Take the fish out, remove the skin and bones, and crumble the
cooked meat. Strain the liquid and discard the rosemary leaves . Saute the onion
and garlic in a large skillet with the oil until light gold in color. Add the fish
meat and 3 cups of the stock in which it was cooked. Season with salt and pepper
and simmer over low heat for about 30-35 minutes ..

Serve with pasta. Serves: 4 . Prep: 15 min .. Cooking: 50 min. . Level: 2

Reader's Digest The Encyclopedia of Italian Cooking

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