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Green Sauce for Seafood


This is reminiscent of the famed "skordalia" of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.


  • 1 slice white bread with crust removed
  • 5 tablespoons distilled white vinegar
  • 4 tablespoons olive oil, or as needed
  • 3/4 cup minced parsley, preferably flat leaf
  • 2 cloves garlic, minced
  • 3 anchovy fillets, finely minced
  • 1 teaspoon granulated sugar
  • 1 1/2 teaspoons capers, drained


  1. Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.
  2. Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar.
  3. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.

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