Merluzzo in Bianco (Poached Whiting) recipe
Serves 3 or 4
- 3 pounds whitings, (preferably large fish)
- water, salt juice of half lemon
- 1/2 to 3/4 cup light olive oil
- Freshly ground black pepper
- 4 cloves garlic, sliced thin
- 1/2 to 2/3 cup finely minced
- Italian parsley
Fish may be poached whole or in large pieces. If anyone likes to pick meat out of the heads, cook with head, otherwise discard before cooking.
Place fish in saucepan or deep skillet and barely cover with water, adding 1/2 teaspoon salt. Bring to a boil, cover and simmer gently for 8 to 10 minutes, or until meat flakes when tested with a fork. Do not overcook to point where fish falls apart.
Remove fish with a slotted spoon and drain. As soon as it is cool enough to handle, scrape off skin and lift off bones in the largest possible chunks. Try to remove all bones if possible. Place chunks of fish on a platter.
Sprinkle with lemon juice, olive oil, pepper and stew garlic slices over the top. Finally, top with liberal sprinkling of parsley. Let stand at room temperature 1 to 2 hours before serving. Spoon olive oil over fish once or twice during the marination.
Serve at room temperature, either as a first course or an entree.
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