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••• Credits •••
From: IO71245@MAINE.BITNET
Newsgroups: rec.food.recipes
Keywords: recipe fish
Date: 15 Nov 90 00:10:48 GMT


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FISH

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Bagna Cauda


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Bagna Cauda (from Jeff Smith's -The Frugal Gourmet-)

1/2 cup olive oil
1/4 lb. butter (1 stick) - not margarine!
5 cloves garlic, finely chopped
6 anchovy fillets, mashed
black pepper

Heat oil and butter together in top of double boiler. in a small skillet cook the garlic in a bit of this oil until soft. add the anchovies, and cook till the fish turns into a paste, about 5 min. mix this paste with the hot oil and butter. transfer to a chafing dish or fondue pot to keep warm on the table (it congeals as it cools.)