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Recipes > Seafood > Turbot > Pesce alla Genovese (Sole or Turbot)

Pesce alla Genovese (Sole or Turbot)

Ingredients

• fish (sole, mullet, or turbot)
• 1 onion
• 1 1/2 ounces of butter
• 1 small cut-up carrot
• 1/2 stick of celery
• 1 sprig of parsley
• 1 salt anchovy (scaled)
• pinch of spice
• pepper
• 2 cut-up mushrooms
• 1 tomato mashed up
• flour

Instructions

Fry onion slightly in butter, add carrot, celery, parsley, and anchovy, which will dissolve in the butter. Into this put the fish cut up in pieces, a pinch of spice and pepper, and let it simmer for a few minutes, then add mushrooms, tomato, and a little flour. Mix all together, and cook for twenty minutes.

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Source

The Cook's Decameron.