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Italian
recipes


Recipes
from Veneto

 

Recipes
with leek
 

Venetian fish

 

Cod with saffron sauce

  • 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.

Try 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.