Recipe - Pesce Con Salsa Verde

1 cup Onion
One fourth cup Celery
One half bn Flatleaf parsley
1 Bay leaf
One fourth teaspoon Fennel seed
Kosher salt
2 cup Dry white wine
3 sl Bread
One half cup Red wine vinegar
1 tablespoon Garlic
4 Anchovy fillets
3 Egg yolk
2 cup Olive oil
Pepper
16 Fish fillet

COMBINE ONIONS, CELERY, 68 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1One half ts
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 MINUTESREMOVE AND SQUEEZE TO DRY SLIGHTLY COMBINE
1One half CUPS PARSLEY LEAVES, GARLIC, AND ANCHOVIESCHOP TO MINCE WELL SIEVE
EGG YOLKS AND COMBINE WITH BREADMASH TO A PULP ADD PARSELY MIXTUREMIX WELL
WHILE BEATING VIGOROUSLY, ADD OIL IN A THINSTEADY STREAMCONTINUE BEATING
UNTIL THICKENED SEASON TO TASTE WITH SALT AND PEPPER POACH THE FISH IN THE
COURT BOUILLON, DRAIN WELL TOP EACH PORTION WITH 1One half OUNCES OF THE
PREPARED SAUCE SERVE HOT

Recipes sent to me from Bill, wight@odc.net