(For Stewed Fish:) "Have washed and scraped clean the nape or head and shoulders of halibut, or any good firm fish; cut it up small and lay it in a stewpan, with one pint of water and three or four good sized onions, fried in oil a light brown; put them on top of the fish with some cayenne pepper, a little ground mace, and a teaspoon of ground ginger, with two tablespoons of salt; let it all stew gently until it is done; if there should be too much gravy on it before adding the sauce, take it off; prepare two eggs and six good sized lemons, squeezed and strained; then take some of the gravy from the fish, while it is boiling, add it to the lemon, with the two eggs well beaten, and a tablespoon of flour; mix smoothly with some chopped parsley; when all is well mixed, put it to the fish, shake it gently for five minutes while it is boiling, taking care not to let it burn; when it is sufficiently cooked, let it stand for an hour, and dish it up. Garnish with slices of lemon and parsley. To be eaten cold. Fish balls are made with it, as in the recipe for fish balls."
(For Fish Balls:) "Take some fish, clear from the bone, and chop it up with some cod liver and bread crumbs, grate with parsley, ginger, pepper, a little mace and salt, and a beaten egg; mix all the ingredients together and stew with your fish, not too stiff, with bread crumbs; be sure to beat your eggs first, as it will bind the articles together"
Translation & Modern Redaction:
For Lemon Stewed Fish:
- 1 1/2 - 2 Pounds of Salmon Filet
- 2 Cups Water (*Fish or Seafood Stock may be substituted)
- 3 Onions, (Medium Sized) Sliced
- 2 Tbs. Olive Oil
- 1/2 Tbs. Cayenne Pepper
- 1/4 tsp. Mace
- 1 tsp. Ginger
- 2 Tbs. Salt
- 2 Eggs, beaten
- 6 Lemons, Squeezed and Strained
- 1 Tbs. Flour
- 2 Tbs. Parsley, Chopped
Take the fish filet, rinsing thoroughly, removing any additional skin or bones. Cut into smaller pieces and lay into a stew pan or small Dutch oven. In a frying pan, combine olive oil and sliced onions, frying to a light brown. Lay browned onions over fish, topping with the water (or fish stock), adding cayenne pepper, mace, ginger, and salt. Bring to a slow boil for 10 minutes. Remove from pot and serve cold. Garnish with fresh parsley, lemon slices, and lemon sauce. Serve cold.
For Sauce: Beat 2 eggs and leave aside. Squeeze and strain the juice of 6 lemons, adding the parsley. Remove 2 cups of stock into a sauce pan, adding lemon juice, parsley, and quickly mix in beaten eggs. Thicken with flour. Whisk together until fully blended and smooth. Use a hand mixer to clarify if needed. Serve over fish or on the side.
For Fish Balls:
- 2 Pounds of Whitefish, chopped
- 1 Cup Breadcrumbs (unseasoned)
- 1/2 Cup Parsley, chopped
- 1/2 tsp. Ginger
- 1/2 tsp. Black Pepper
- 1/4 tsp. Mace
- 1/4 tsp. Salt
- 1 Egg, beaten
- 1 1/2 Cups Bread Crumbs
- 3 Eggs, beaten
Take Whitefish filets and chop fine. Add 1 cup of breadcrumbs, parsley, ginger, black pepper, salt, and mace. Mix in 1 beaten egg, mixing until fish can be formed into balls firmly. Roll in bread crumbs, dip in eggs, and add to stewing fish liquid. Can also be boiled in hot water or fish stock instead if serving separately.
The stewed fish in this recipe is extremely tender and delicious. A little less salt would be beneficial, as the sauce suggested is very, VERY tart. Fewer lemons used in the sauce could make for a less tart sauce.
The fish balls are EXCELLENT! Definitely would serve again.