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No 53 Baccala in Istufato (Haddock)

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

Ingredients: Haddock or lemon sole, carrots, anchovies, lemon,
pepper, butter, onions, flour, white wine, stock.
Stuff a haddock (or filleted lemon sole) with some slices of carrot
which have been masked with a paste made of pounded anchovies, very
little chopped lemon peel, salt and pepper. Then fry an onion with
two cuts across it in butter. Take out the onion as soon as it has
become a golden colour, flour the fish and put it in the butter,
and when it has been well fried on both sides pour a glass of
Marsala over it, and when it is all absorbed add a cup of fowl or
veal stock and let it simmer for half an hour, then skim and reduce
the sauce, pour it over the fish and serve.

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