Fish Sticks and Zucchini in Agrodolce

Name: Fish Sticks and Zucchini in Agrodolce
Cuisine: Italy
Ingredients: 2 tablespoons unbleached all-purpose flour or cornstarch seasoned with salt and pepper; 2 tablespoons unbleached all-purpose flour or cornstarch seasoned with salt and pepper; 2 tablespoons unbleached all-purpose flour or cornstarch seasoned with salt and pepper; Six 3-inch-wide sticks taken from the center part of Lake or Chilean sea bass fillets; 3 tablespoons boiling water; 2 tablespoons dark raisins; 3 tablespoons pine nuts; Olive oil as needed; 1 teaspoon granulated sugar; Pepper from the mill; 2 tablespoons unbleached all-purpose flour or cornstarch seasoned with salt and pepper; 2 tablespoons red wine vinegar; 6 small marrow zucchini, cut into ½-inch-wide sticks; 3 cloves garlic, extremely finely chopped; Salt as needed; 2 anchovy fillets, rinsed and mashed

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Agrodolce is the Italian for sweet-sour. This dish is from Sicily and to be served barely lukewarm, “Marrow” zucchini are so small they have not yet developed seeds. This is very ancient Mediterranean cooking in which the food looks really brown, Note that the bass will need a full 6 minutes in the covered pan.

Ingredients

2 tablespoons dark raisins
3 tablespoons boiling water
Olive oil as needed</

Europe
Italy
France
Fish course
Pescatarian

Method

Cover the raisins with the boiling water and let stand until they have absorbed most of the water and plumped up.

Heat a tad of olive oil in a skillet, then add the nuts and toss them over medium heat until they turn light golden; using a slotted spoon, remove them to a plate lined with a paper towel. Heat a tad more oil, add the garlic to the skillet, and toss a few seconds without bro