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.
The fish tastes best when served slightly warm or at room temperature soon enough after cooking so that it doesn’t need to be refrigerated. Serve with olive oil, freshly squeezed lemon juice, chopped parsley, and salt to taste, or with Bagnet, the Piedmontese sauce, or with the green sauce from the recipe that follows.
© 1986 Marcella Hazan estate. All rights reserved.