Cisame of Whichever Fish You Want*
| Categories: | Seafood 14th Century Italian |
| Original Source: | Anonymous Venetian, Libro di cucina |
| Secondary Source: | |
| Cook: | Zohane Faber |
| Meeting Date: | 2007-03-11 |
Cisame of whichever fish you want.
Take the fish and fry it. Take onions which have been boiled a little and chopped finely, and fry them well. Then take vinegar and water and whole peeled almonds, currants, strong spices and a little honey and put everything to boil together (with the onions) and put it above the fish.
Ingredients
| 1 lb. | perch |
| 5 oz. | whole blanched almonds |
| 4 oz. | currants |
| 4 | medium onions |
| 1/4 c. | balsamic vinegar |
| 3 Tbs. | honey |
| 3/4 c. | water |
| 1/4 tsp. | black pepper |
| 1/4 tsp. | white pepper |
| 1/2 tsp. | cubeb, ground |
| 1/4 tsp. | ginger |
| 1/4 tsp. | cinnamon |
| ~6 Tbs. | olive oil |
Steps
- Fry perch in half of oil.
- Parboil onion, then chop them medium fine. Fry onions until somewhat brown in rest of oil, then add all other ingredients and stew for about 10-15 min.
- Serve over fish.
Note
These proportions make about 2-3 times as much sauce as is needed for so much fish, in my opinion.