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 prove the history of recipes back into distant history, in truth as far as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Closer to modern times, there are two interesting cookery books published in the 1300s ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals cooked for the nobility of that period. During the succeeding few centuries, the wealthy families of Wesstern Europe tried to lay on the most extravagent banquests, and because of this chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Pernod Fish recipe.
