Pescado con Agristada

Ingredients

• •2 lb white-fleshed fish fillets or steaks
• •4 cups water or fish broth
• •1 small onion, sliced
• •1 bay leaf
• •1 tsp kosher salt
• •1/2 tsp black pepper
• •3 eggs
• •1/3 cup fresh lemon juice
• •1 cup warm fish broth from the pot
• •2 tbsp chopped parsley, for garnish

Instructions

1. 1

   Place the fish in a shallow pot with the water or broth, onion, bay leaf, salt, and pepper.

2. 2

   Bring gently to a simmer and poach the fish until just cooked through, about 10 to 12 minutes.

3. 3

   Carefully remove the fish and let it cool slightly on a serving platter.

4. 4

   Strain and reserve the cooking broth, keeping 1 cup warm for the sauce.

5. 5

   In a bowl, whisk the eggs thoroughly with the lemon juice.

6. 6

   Slowly add the warm broth in a thin stream while whisking constantly to temper the eggs.

7. 7

   Return the egg-lemon mixture to very low heat and stir until it thickens into a smooth velvety sauce; do not boil.

8. 8

   Pour the agristada over the fish and garnish with parsley before serving warm or at room temperature.