Marcella Hazan

Pesce Lesso

Boiling Fish in the Italian Manner

Preparation info
  • For

    4

    or more Persons, Depending on the Fish
    • Difficulty

      Easy

Appears in
Marcella's Italian Kitchen
Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

This recipe appears here at the insistence of my husband, who claims the boiled or steamed fish he eats in restaurants has either little taste or too much that is not of itself. Here is how it is done in Italian homes, with a little bit of vinegar in the water, no herbs except for parsley, and a restrained use of vegetable odors.

Ingredients

  • 1 medium carrot
  • 2 celery stalks
  • 1 medium onion
  • 1 or 2

Method

  1. Wash, peel, and cut the carrot in half lengthwise.
  2. Wash the celery and cut it into 2 or 3 short pieces.
  3. Peel the onion and cut it in half.
  4. If using a whole fish, choose a fish poacher or other long, narrow, shallow pan. If using fish steaks, choose a lidded sauté pan large enough to accommodate them. Put enough water in the pan to cover the