No. 50. Whiting Alla Genovese Recipe

No. 50 Whiting Alla Genovese Recipe

History:
Whiting Alla Genovese is a classic Italian seafood dish that originated in the coastal city of Genoa in northern Italy. Genoa has a rich history of maritime trade and fishing, which greatly influenced its cuisine. Whiting, a delicate and flavorful white fish, is commonly found in the Mediterranean Sea, making it a popular choice for the local fishermen.

Fun Facts:
1. Whiting is known for its mild and sweet flavor, making it a versatile fish that pairs well with various ingredients.
2. The name "Genovese" refers to the city of Genoa, where this dish was believed to have been created.
3. The remoulade sauce used in this recipe adds a tangy and savory element, elevating the flavors of the fish.
4. Genoa has a longstanding culinary tradition, with many of its dishes influenced by neighboring regions and countries.

Recipe:

Ingredients:
- 1-2 whiting fish
- 2 ounces of butter
- Salt and pepper to taste
- 2 bay leaves
- 1 glass of claret or Burgundy wine
- 1 1/2 ounces of chopped parsley
- Half an onion, chopped
- 1 clove of garlic, finely diced
- 4 capers, chopped
- 1 anchovy fillet, chopped
- 3 tablespoons of vinegar
- 2 glasses of Espagnole sauce
- Good quality stock
- Button mushrooms, cooked separately for garnish

Instructions:

1. Start by preparing the fish. Clean and remove the scales, then pat dry with a paper towel. Season the fish with salt and pepper.
2. In a stewpan, melt the butter over medium heat. Add the bay leaves and claret or Burgundy wine. Stir well.
3. Carefully add the seasoned whiting to the stewpan. Cook on a hot fire, turning the fish when necessary, until it is cooked through and flakes easily. This will take approximately 5-8 minutes per side, depending on the thickness of the fish. Be careful not to overcook.
4. While the fish is cooking, prepare the remoulade sauce. In a separate saucepan, melt 1 1/2 ounces of butter. Add the chopped parsley, onion, garlic, capers, and anchovy. Sauté until the onion becomes translucent.
5. Add the vinegar to the saucepan and allow it to reduce slightly. Then, pour in the Espagnole sauce and a little good-quality stock. Stir well to combine.
6. Bring the sauce to a boil, removing the garlic and bay leaves. Pass the sauce through a sieve to achieve a smooth consistency.
7. Pour the remoulade sauce over the cooked whiting in the stewpan. Boil the fish and sauce together for a few minutes to allow the flavors to meld.
8. Before serving, garnish the dish with a few button mushrooms that have been cooked separately.
9. For best results, it is recommended to prepare the remoulade sauce a few hours beforehand, as it allows the flavors to develop and intensify.

Similar Recipe Dishes:
If you enjoy Whiting Alla Genovese, you might also like these similar recipe dishes:

1. Brodetto di Pesce: A traditional Italian seafood stew made with a variety of fish and shellfish. It is typically flavored with tomatoes, herbs, and white wine.

2. Cozze alla Marinara: Also known as "Mussels in a Marinara Sauce," this dish features fresh mussels cooked in a flavorful tomato sauce with garlic, onions, and herbs.

3. Calamari Fritti: Crispy and tender fried calamari rings served with lemon wedges and a tangy marinara or aioli dipping sauce. It is a popular seafood appetizer.

4. Branzino al Cartoccio: A whole Mediterranean sea bass cooked in parchment paper with olive oil, lemon, herbs, and vegetables. This method helps to seal in the flavors and keep the fish moist.

No matter the dish you choose, Italian seafood recipes never fail to impress with their simplicity, freshness, and delightful flavors. Enjoy!

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