Name: Pesce Freddo alla Salsa di Noce (Fish with Walnut Sauce)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 5 celery stalks, chopped; 6 to 8 pounds fish frames (bones, heads, tails, with gills removed) from mild fish such as snapper, rock fish, halibut, or sea bass; Walnut Sauce; 1 large bay leaf; 3 cups dry white wine; 2 pounds mild white fish fillets such as sea bass, founder, rock cod, halibut, or sole; 1 teaspoon fennel seeds (optional); 5 fresh flat-leaf parsley sprigs; 2 fresh thyme sprigs; 4 lemon zest strips; 10 black peppercorns; 4 coriander seeds; About 8 cups water; dried chili pepper (optional); 3 whole allspice; 3 to 4 onions, chopped

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Cucina Ebraica

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.

Ingredients

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

Method

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