Pesce Con Salsa Verde

Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 16
 

Ingredients:

1 cup onion
1/4 cup celery
1/2 bunch flat-leaf parsley
1 piece bay leaf
1/4 teaspoon fennel seed
1/4 teaspoon kosher salt
2 cups dry white wine
3 pieces bread slice
1/2 cup red wine vinegar
1 tablespoon garlic
4 fillets anchovy fillets
3 large hard boiled egg
2 cups olive oil
1/4 teaspoon pepper
16 fillets firm white fish fillet
 

Preparation:

combine onions, celery, 6-8 parsley sprigs, bay leaf, fennel, 1-1/2 teaspoon salt, white wine, and 12 cups water in a stockpot, over a moderate flame heat to a boil, reduce heat, and simmer for 15 minutes soak the bread in the wine vinegar for 15 minutes remove and squeeze to dry slightly combine 1-1/2 cups parsley leaves, garlic, and anchovies chop to mince well peel eggs sieve egg yolks and combine with bread mash to a pulp add parsely mixture-mix well while beating vigorously, add oil in a thin-steady stream whisk until thickened season to taste with salt and pepper poach the fish in the court bouillon remove with a slotted spoon and drain well arrange fish onto a heated serving platter or individual heated serving plates top each portion with 1-1/2 ounces of the prepared sauce serve hot

 

Nutritional Information:

279 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g Protein; 4g Carbohydrate; 1mg Cholesterol; 95mg Sodium