Sea perch "acqua pazza" Burano style with Sant'Erasmo Prosecco and cherry tomatoes from Venetian Republic: Recipes from the Veneto, Adriatic Croatia, and the Greek Islands (page 52) by Nino Zoccali

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Notes about this recipe

  • lkgrover on March 15, 2022

    Excellent poached fish with Italian flavors. I used perch fillets instead of whole perch.

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