Recipe Fumetto Di Pesce


2 carrots
1 qt. white wine
1 onion
2 qts. water
1 sprig parsley, chopped
2 bay leaves
1 celery stalk
1/4 oz. salt
2 tbs. butter
8 peppercorns
2 tbs. olive oil

How to make the Fumetto di Pesce:

Saute the vegetables with butter and oil until they get tender. Add dry white wine, water, the bay leaves and salt. Cover and cook for about 45 mins. over medium heats. Add peppercorns 10 mins. before the end. When the liquid is ready, let cool, filter, and place the broth in a poacher. Add the selected fish, bring slowly to a boil; turn down the heat and cook, uncovered, until fish is cooked through.

A variation of this recipe is Poaching Liquid with Vinegar. The procedure and ingredients are the same as for the preparation above, except that wine is replaced with 2 cups of vinegar. Boil the vinegar and reduced it by half before adding it to the water. Cooked in this way, the flesh of the fish will keep its pinkish color. One 1/2 cup of lemon juice may be replaced with vinegar.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at