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Bluefish, Diaz

Procure half a very fresh bluefish of about three pounds. Neatly trim and remove the bones. Pound in a mortar four sweet red peppers, then rub through a sieve into a bowl, add one teaspoon anchovy essence, juice of half a sound lemon, half teaspoon salt and half teaspoon paprika. Thoroughly mix. Make a few light incisions on skin of the bluefish, then sharply rub fish all around with the pulp. Lay in a baking dish and let infuse one hour. Pour over half gill white wine.

Peel, wash and carefully drain six sound, fresh mushrooms, slice very fine and arrange on top of the fish; divide one-half ounce butter in small bits all over the fish, then set in oven forty-five minutes, being very careful to baste once in a while. Remove, sprinkle a little chopped parsley over and serve.