Fish: Poached with Walnut Sauce, Italian - pareve

Posted by : Karen Selwyn

This fish preparation was often served at room temperature for Shabbat
or Passover. 

If the fish is served at room temperature, Goldstein offers an
alternative to the walnut sauce. She suggests reducing the poaching
liquid so it forms a jelly when it is chilled and spooning that over the
fish.

Karen Selwyn

*   *   *   *   *   *

Italian Poached Fish with Walnut Sauce

6 to 8 pounds fish frames (bones, heads, tails, with gills removed 
   from mild fish such as snapper, rock fish, halibut or sea bass) 
3 cups dry white wine 
3 to 4 onions, chopped 
5 celery stalks, chopped 
1 large bay leaf 
4 strips lemon zest 
10 black peppercorns 
4 coriander seeds 
3 whole allspice berries 
5 Italian parsley sprigs 
2 thyme sprigs 
1 dried chile pepper (optional) 
1 teaspoon fennel seeds (optional) 
About 8 cups water 
2 pounds mild white fish fillets, such as sea bass, flounder, rock cod, 
  halibut or sole 

Walnut Sauce (see recipe below) 

To make the fish broth: Rinse the fish frames well and set aside. 

Combine the wine, all the vegetables, the bay leaf, lemon zest, spices,
herbs and optional chile in a deep saucepan or stockpot. Add water to
cover all the ingredients generously and bring to a boil. 

Add the fish frames and return to a boil. Reduce the heat to maintain a
steady simmer. Cook, skimming off foam as needed, for 20 minutes. 

Strain through a colander lined with wet cheesecloth. (You should have
about 2 1/2 quarts broth.) 

Chill, uncovered, until cold, then cover and refrigerate for up to 4
days or freeze for up to 4 months. 

To poach the fish: Measure out enough fish broth to fill a wide
saucepan to a depth of 1 1/2 inches. (Reserve the remaining broth for
another use.) Bring the broth to a boil. 

Slip in the fish, cover, adjust the heat to maintain a gentle simmer
and poach gently until the fish tests done, 8 to 10 minutes per inch of
thickness. 

Using a slotted spatula, transfer the fish to a platter. 

Serve with Walnut Sauce. Serves 4 to 6. 

Walnut Sauce:

3 hard-cooked egg yolks, chopped 
1 cup walnuts, toasted and chopped 
3/4 cup chopped Italian parsley 
2 garlic cloves, finely minced 
1 cup extra virgin olive oil, or to taste 
Salt and freshly ground pepper to taste 
4 tablespoons chopped, pitted Kalamata-style black olives (optional) 
1 tablespoon capers, rinsed and chopped (optional) 

Combine all the ingredients in a bowl and whisk to mix well. 

Yields about 2 cups. 

Original source: CUCINA EBRAICA
                 Joyce Goldstein

Current source: SAN FRANCISCO CHRONICLE (on-line edition), 9/16/98

Return to RFCJ Archive Page