Pesce Freddo alla Salsa di Noce

Fish with Walnut Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

One of my childhood nightmares was having to face a plate of boiled fish—dry, overcooked, not at all appealing. But here is a recipe for simple poached fish, moist and delicate, served with a lively nut sauce. This was often served at room temperature on the Sabbath or Passover.


For the Fish Broth

  • 6 to 8 pounds fish frames (bones, heads, tails, with gills removed) from mild fish such as snapper, rock fish, halibut, or sea bass
  • 3


To make the fish broth, rinse the fish frames well and set aside. In a deep saucepan combine the wine, all the vegetables, the bay leaf, lemon zest, spices, and herbs. Add water to cover all the ingredients generously and bring to a boil. Add the fish frames and return to a boil. Reduce the heat to maintain a steady simmer. Cook, skimming off foam as needed, for 20 minutes. Strain through a col