perch, crappie, bluegill, or brim. Depending on the area you live these same fish can go by a multitude of names. The nice thing about this salad is depending on what you are catching, or what the local fish monger has available, you can use more than one type of fish. This might seem a little time consuming but it really isn’t that bad, and is worth the time. Let’s get started. You’ll need:

10 – 12 cleaned panfish

1 1/2 quarts fish stock

1/4 cup olive oil

2 medium size potatoes, boiled, peeled, sliced

1 1/2 cups cherry tomatoes, halved

3 hard boiled eggs, sliced

24 pitted ripe olives

1 teaspoon capers, well drained

To the fish stock add BOUQUET GARNI consisting of:

4 pieces of celery tops with leaves

6 sprigs parsley

1 bay leaf

1 sprig fresh thyme

Place all ingredients into a sauce pan with fish stock and simmer 40 minutes. Strain, after simmering, and add:

1 1/2 cups minced sweet onion

1 cup minced carrot

Bring to a brisk boil. When it reaches this point remove from heat. Let cool.

Pouch the fish in the  cold stock, when simmering starts remove from heat and let stand 5 minutes. Drain the fish, skin, and flake flesh from bones in large pieces. Heat the oil and place fish and potatoes in pan to warm, not cook. In a ovenproof dish place the fish, potatoes, tomatoes, half the olives, and two of the hardboiled eggs. Pour over it any remaining oil in the skillet.

Cook covered in a preheated 225 degree oven for 10 to 15 minutes. Remove from oven, uncover. Quickly garnish top with remaining sliced egg, olives, capers, and lemon slices.

And there you have it. Be sure to serve with a good white wine. Enjoy.

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