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Fish Sauce

About this recipe

We make this sauce twice a year (Good Friday and Christmas Eve) and serve it with polenta. Place the polenta on platters in the middle of the table and give each person a bowl of sauce. Then take your fork, break off a piece of polenta, dip it in the sauce, and enjoy.


Place a large saucepot on the stove; turn heat to just under medium and fry:

When the onion looks good, add:

Cook for 10-15 minutes to evaporate most water, and then add:

Reduce heat, cover, and let wine absorb into fish for 5 minutes. Remove lid, turn heat back up, and cook another few minutes until the wine has almost evaporated. Then add:

Bring to a boil. When boiling, reduce heat, cover, and simmer for 2-3 hours. Then add:

Cook another 20 minutes with the lid off. When it’s ready, discard the celery and carrot.