Salmon a La Marsala Wine (1965)

• 5 lbs, salmon (whole preferably)
• 1 Italian sausage, sliced
• 1 cup, California Marsala 
• 3 carrots, sliced
• 3 white onions, whole
• 1/4 cup, diced celery
• 1 1/2 tspns, salt
• 1/2 tspn oregano
• 1/2 tspn rosemary
• Pepper to taste

In a Dutch oven, fry sausage until partially brown. Add salmon and brown.  Cover and simmer for 30 minutes.

Add remaining ingredients. Cook over low heat until tender, about 1 hour.  

Serve with tossed green salad with olive oil and wine vinegar dressing, and Italian garlic bread. Serves 5 to 6.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Ralo D. Bandiera of Bandiera Wines of Cloverdale, California.)