- 500 GRAM WHITE FISH FILLET
- 4 TOMATOES, chopped
- 1/4 LEEK, chopped
- 2 CLOVES GARLIC, chopped
- 1/2 CUP WHITE WINE
- 6 ANCHOVIES FILLETS, chopped
- HANDFUL BASIL LEAVES, cut
- 500 GRAM COD FILLET, in 4 pieces
- 1 CUP WHITE WINE
- 1/2 CUP FISH FOND
- 1/2 CUP CREAM
- 10 THREADS SAFFRON
- 100 GRAM GLASSWORT
Stir fry the leek and
garlic for 5 minutes in olive oil. Add the wine, the tomatoes and the
anchovies fillets and salt and pepper to taste. Bring this to the boil.
Add the fish fillets, and cook 6 minutes on low to medium heat. Turn
the fillets around and cook 5 Minutes. Sprinkle with basil leaves.
risi e bisi for another
recipe from Venice.
Bring the white wine
and the fond to the boil and add pepper and salt. Turn the heat low
and poach the fish 10 minutes. Keep the fish warm. Reduce the fluid
until it becomes thick, add the cream and the saffron and reduce one
minute more. Put the fish on plates, pour the sauce over the fish and
sprinkle the glasswort.