Pernod Fish Recipe


Ingredients

1/2 cup oil
4 lb firm-fleshed white fish - filleted
3 cup onions, chopped
1 1/2 cup milk
1 1/2 tsp each salt and pepper
1/2 cup pernod


Directions

Heat oil in a large skillet; saute the fish on both sides. Remove
fish to a large baking dish.

Saute onions in the same skillet over low heat until golden, adding
more oil if necessary. Stir in the milk, salt and pepper; blend
well. Over low heat, bring the sauce to a boil. Stir in Pernod;
continue to simmer for 5 minutes. Pour sauce over the fish in the
baking dish; bake at 350 F for 10 minutes.

Yield: 6 to 8 servings.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 183. ISBN 0-8050-0394-0. Posted by Cathy
Harned.


Servings: 6 servings

 

 

Pernod Fish Recipe brought to you by Recipe Ideas


Categories: Fish; Seafood


The History of Recipes

It is quite possible to track the history of recipes way back into ancient history, at least as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.

The truth of the matter is, the oldest recipe in existence, according to experts is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful.

Moving on, there are a couple of recipe books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the curry that is familiar to us all today, but instead descriptions of the types of food on the menus of the rich and wealthy people of those days.

During the following few centuries, the wealthy families of Wesstern Europe competed to serve the most exotic meals, and as a consequence, the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day.

By the advent of the 1900s, recipe publications are highly popular mostly due to more people being able to read, more leisure time and disposable income.

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We hope you enjoy this Pernod Fish recipe.

 


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