Cooking Foods Italian Recipes – Creamy Sauce Of Fish (For Fish Soups)

More details in my books published in Amazon.com

 

 

 

 

 

You can use this basic creamy sauce for any preparation with fish especially for any Fish Soups.

 

 

 

 

 

 

Get some fresh anchovies or sardines, in alternative you can use any fish.

 

 

 

 

 

 

Open the belly to clean from the intestines and internal organs, take off well all the scales too.

 

 

 

 

 

 

 

Wash under running water.

 

 

 

 

 

 

 

Put in a bowl.

 

 

 

 

 

 

Use the herbs you like I use thyme, laurel, garlic, sage, rosemary, marjoram and a bit of oregano.

 

 

 

 

 

 

Put some water to boil adding two pinches of marine salt.

 

 

 

 

 

 

 

Drop the herbs to boil.

 

 

 

 

 

 

 

 

Let boil covered only one of two minutes.

 

 

 

 

 

 

 

After this drop the fishes.

 

 

 

 

 

 

Boil only two or three minutes.

 

 

 

 

 

 

Take from the fire and keep covered four or five minutes.

 

 

 

 

 

 

Open and let to cool down the temperature. Later on you will get the fish from their broth: you have to filter and keep this broth aside.

 

 

 

 

 

 

Meantime you will put another pot of water to boil, put some vegetable inside (potato, onion, carrot or what you like).

 

 

 

 

 

 

Add a good pinch of marine salt and let the vegetable to cook until they are ready (use a fork to check the potatoes).

 

 

 

 

 

 

 

Clean the fish from their bones (to be discarded).

 

 

 

 

 

 

You will put the flesh inside the bowl with the veggies.

 

 

 

 

 

 

 

Use an hand-mixer to mince fish and veggies.

 

 

 

 

 

 

 

Add the broth you already filtered.

 

 

 

 

 

 

 

Get some fresh scallion, or onion or garlic.

 

 

 

 

 

 

 

 

Peel it and cut in pieces.

 

 

 

 

 

 

 

Drop in the sauce and mince everything with the mixer.

 

 

 

 

 

 

 

Add half glass of white wine and stir.

 

 

 

 

 

 

 

Put back on the fire: make it boil to become consistent.

 

 

 

 

 

 

 

Add three or four spoons of milk-cream and stirr.

 

 

 

 

 

 

 

Check the salinity: add more salt if needed.

 

 

 

 

 

 

 

Let cook three to five minutes, after that take from the fire.

 

 

 

 

 

 

Drop one small glass of Cognac (or Brandy) and stir.

 

 

 

 

 

 

It is ready!You can spread on cooked fish or on toasted bread on the side of your main course.

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes- Creamy Sauce Of Fish (For Fish Soups)

More details in my books published in Amazon.com