Anchovy Sauce
Take herrings, dip in oil or melted butter, season with salt and pepper and broil. While fish are broiling, take small jar of Anchovy paste, dissolve in pan with butter, chopped parsley and juice of one lemon till warm, then spread sauce on fish and serve.
CIOPPINO-(Italian Fish Stew) Two pounds of fish together with ingredients in this recipe will be enough for four to five people. Use a solid, firm fish, such a large sole, striped bass, chili pepper. Barracuda or rock cod. Do not use salmon or halibut.
Take one good sized onion; chop up fine; put in pot with a little olive oil or butter and cook to a golden brown. Take pot off fire and add a little chopped parsley and garlic and then let cook about five minutes with slow fire, then take pot off fire and place fish in pot, piece by piece, about an inch thick, and add four medium sized, good, ripe tomatoes, chopped up or canned tomatoes to equal same; stir gently so as to mix ingredients with fish. Put on stove again and let cook twenty to twenty-five minutes with moderate fire. Season with salt and pepper to your own taste. Do not stir fish while cooking. (To be cooked in a pot that is used for boiling or stewing.)