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A question about a recipe: Marcella Hazan's Tomato Sauce with Onion and Butter

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I have a question about the recipe "Marcella Hazan's Tomato Sauce with Onion and Butter" from Genius Recipes. When it says you can prepare fish using Marcella Hazans recipe, does it mean you cook the fish in the oil first then add the sauce? Or are you actually poaching the fish in the sauce?

asked by Sal Kydd over 2 years ago

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5 answers 1123 views
cv
cv
added over 2 years ago

If you are referring to this post:

https://food52.com/blog...

then you are supposed to poach the fish fillets in the tomato sauce itself. The tomato sauce acts as a poaching liquid, just like water, stock, milk, wine, etc. Thin down the sauce enough and you'll just have fish soup.

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Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added over 2 years ago

Hi Sal, I'm guessing you're referring to this article, right? https://food52.com/blog... You could go either way, but the method described here is to poach it directly in the sauce, which is similar to another Marcella Hazan technique for "Fish in Crazy Water" http://www.foodandwine...

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Susan W
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

I've done it both ways. Pan fried the fish so it had a nice little crust and then placed it on top of the sauce (or visa versa) and I've poached the fish in the sauce as CV suggested. Both are equally as good.

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Em
Em
added over 2 years ago

Heat the sauce, then add the fish fillets to the pot. Poach at a simmer, flipping halfway through, until fillets are cooked.
Alternatively, place fillets in a baking dish and cover with the sauce. Bake at 300 for about 20 minutes, or until cooked, depending on thickness.

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Sal Kydd
added over 2 years ago

Thank you everyone!

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