Bass Livornese White House Recipes

Steps:

• Soak codfish in cold water for 10 minutes. Drain. Repeat twice. Add cod to potatoes with 1 cup of water. Boil for 15 minutes or until potatoes are soft. Drain and mash. Add milk, eggs, and pepper. Drop mixture by teaspoonfuls into 1 inch of hot oil (375°F). Fry for 5 to 8 minutes or until golden brown. Drain. Serve hot.

Steps:

• Cut bass into 1-1/2-inch slices. Sauté onion and garlic in olive oil for 10 minutes. Add bass and remaining ingredients, cover and simmer for 20 minutes. Serve on toasted bread.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
• Add garlic, and saute for 1 minute.
• Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
• Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
• Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
• Baste once with the sauce while baking.
• Snapper is done when it flakes easily with a fork.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Steps:

• First prepare a consommé from the duck wings, necks, gizzards, and hearts. Put them in a saucepan with 2 cups water, 1 onion, 1 tablespoon chopped parsley, and 1 teaspoon salt. Bring to a boil and reduce the heat and simmer for 20-30 minutes. Strain and save the stock. Roast the ducks in a hot oven (425°F) for 30 minutes. Crush the duck livers and put them into a chafing dish with port and cognac. Cut the duck breasts into thin slices and put them in the chafing dish. Cut off the legs and set them aside. Crush the carcasses in a duck press to extract the juices. Pour duck consommé through the press. Pour the juices and consommé over the duck slices, livers, and the wine and cognac. Add the lemon juice. Cook in the chafing dish over a high flame for 20-25 minutes, stirring briskly until the sauce becomes thick and chocolate colored. Salt and pepper the pressed duck to taste. Serve hot. Broil the legs under medium heat for 10 minutes. Serve them separately as a second course.