Loup Farci à la Niçoise: “Stuffing”


  • 2 tablespoons oil (half olive oil, half peanut oil)
  • ½ cup finely chopped lean salt pork
  • 3 onions, minced
  • 1 pound mushrooms, finely chopped
  • 3 garlic cloves, minced
  • pounds tomatoes (fresh or canned), chopped
  • 1 cup dry white wine
  • ½ cup small black olives or pitted oil-cured olives
  • ½ cup minced Italian parsley
  • salt
  • freshly ground white pepper


Heat the oil in a large frying pan. Add the pork, onions, mushrooms, and garlic and sauté for 5 minutes. Add the tomatoes and wine and simmer, uncovered, for 30 minutes to reduce the liquid. This should be a fine mixture. Add the olives, parsley, and salt and pepper. Cover and keep warm.

Using two spatulas, gently place the whole fish on a warm platter. Remove the lettuce and bay leaves. Carefully lift the top fillet and place it skin side down next to the other fillet. Remove the bone (save it for making soup) and pour the “stuffing” down the middle of the fillets. If fish slices were used, simply pour the “stuffing” over them.