Salsa Verde all’Antica

Do not confuse this sauce with Salsa alla Genovese. The chief difference is that that sauce is used with fish that has already been cooked, while this sauce may be used either while the fish is cooking (the approach I recommend) or with poached or steamed fish. Also, the flavors in this sauce are quite distinct from the Genoese sauce. Salsa Verde all’Antica is not used much in big cities, but appears more in small fishing villages in the Levante