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No 47 Triglie alla Marinara (Mullet)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Mullet, salt, pepper, onions, parsley, oil, water.
Cut a mullet into pieces and put it into a stewpan (with the lid
on), with salt, pepper, a cut-up onion, some chopped parsley, half
a wineglass of the finest olive oil and half a pint of water, and
in this cook the fish gently. Arrange the fillets on a dish, pour
a little of the broth over them, and add the onion and parsley.
Instead of mullet you can use cod, hake, whiting, lemon sole, &c.

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