Marinated Fish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- sole or large eel
- vinegar
- sapa (grape must syrup)
- sage leaves
- pine nuts
- small raisins (uva passolina)
- garlic
- candied peel
- salt
- pepper
- oil
Instructions
- For sole: fry in oil and salt. For eel: cut in half-finger pieces, grill or spit-roast unskinned, then salt and pepper.
- In a saucepan combine vinegar, sapa (or sugar), whole sage leaves, pine nuts, raisins, halved garlic cloves, and diced candied peel; adjust the vinegar.
- Boil the marinade and pour it over the fish laid in an earthenware dish so it is bathed all over.
- Bring to the boil again with the fish, cover, and store; serve with some of its liquor and ingredients, refreshing with more marinade if it dries.