Boiled Fish - Pesce Lesso
Boiled fish is easy to prepare and can be tremendously satisfying. 1.5 kg of boiled fish will serve four to six as a second course or two to four as a main course. You'll need:
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 70 minutes
Ingredients:
- 1 or more non-oily fish (hake or kinglip) weighing a total of between 1 and 1.5 kg, scaled and cleaned.
- Rubbing the fish's skin with a slice of lemon will help keep it intact.
- A quarter to a half an onion (depending on the size of the fish), a carrot, a stick of celery, a bunch of parsley, and half a lemon.
- Water sufficient to cover the fish
- A fish pan (if you have one), or a pan larger enough to hold the fish
Preparation:
Lightly salt the water and simmer the vegetables for 20 minutes to a half hour before adding the fish.
The fish will done when its eyes pop out, its skin parts when touched, and its flesh becomes tender; in turms of cooking time figure 10 minutes per 2.5 cm of thickness of the fish, measured at its thickest point. Turn it, carefully, when it's half done, and leave it in its broth until you're ready to serve it (the broth will be quite tasty, and if you strain it, will be perfect for making a tradional coastal cabbage stew).
A good boiled fish will do very well served hot, garnished with fresh parsley and accompanied by freshly made mayonnaise or some other white sauce, and a vegetable.
If, however, you wish to make a more impressive presentation, you can surround the fish with Brussels sprouts, boiled if they're small or done in the oven if they're large, boiled potatoes, and, optionally, hard boiled eggs, all sliced. As a second possibility I would suggest that you bone the fish and set it on a platter, spread mayonnaise over it, and decorate it with anchovy fillets and capers.
The fish will done when its eyes pop out, its skin parts when touched, and its flesh becomes tender; in turms of cooking time figure 10 minutes per 2.5 cm of thickness of the fish, measured at its thickest point. Turn it, carefully, when it's half done, and leave it in its broth until you're ready to serve it (the broth will be quite tasty, and if you strain it, will be perfect for making a tradional coastal cabbage stew).
A good boiled fish will do very well served hot, garnished with fresh parsley and accompanied by freshly made mayonnaise or some other white sauce, and a vegetable.
If, however, you wish to make a more impressive presentation, you can surround the fish with Brussels sprouts, boiled if they're small or done in the oven if they're large, boiled potatoes, and, optionally, hard boiled eggs, all sliced. As a second possibility I would suggest that you bone the fish and set it on a platter, spread mayonnaise over it, and decorate it with anchovy fillets and capers.
Buon Appetito
Cheers… and salute
Love Italy, love life.
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