Anguilla alla Milanese (Eels).

Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables.

Slice up a big eel and fry it in two ounces of butter, and when it is a good color add a tablespoonful of flour, about half a pint of stock, a glass of Chablis, a bay leaf, pepper, and salt, and boil till it is well cooked. In the meantime boil separately all sorts of vegetables, such as carrots, cauliflower, celery, beans, tomatoes, &c. Take out the pieces of eel, but keep them hot, whilst you pass the liquor which forms the sauce through a sieve and add the vegetables to this. Let them boil a little longer and arrange them in a dish; place the pieces of eel on them and cover with the sauce. It is most important that the eels should be served very hot.

Any sort of fish will do as well for this dish.

Baccala Soup

Baccala is salted dried codfish. It needs to be soaked in water for two days to remove the salt and to reconstitute the fish. The flavor is distinct. This recipe was my mothers, it was and still is served every Christmas Eve in our home:) — posted by Antifreesz

Fish in Eggplant Bolognese Sauce

Fast Italian fish dinner recipe. Use any firm white fish. Tilapia, cod , Halibut etc. If you don’t like Olive oil you can reduce the amount.This is meant to be a eaten with bread dipped into the sauce like a mediterranean dish. — posted by Jamilah’s Kitchen

Marinaded Tomatoes and Mozzarella for Pasta, Chicken, Bruschetta

The recipe was originally intended to be served over pasta and if you want to have it that way, just cook up 1 pound of fettuccine and mix in the topping. We like this over garlic crostini. This would also be good over fish or chicken, or even as a simple salad. From Real Simple August 2007. — posted by kburie