Fish Cooked in Wine Broth

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

To prepare a broth using wine vinegar or red wine, follow the same instructions, replacing white wine with red or red wine vinegar. This 'broth' can be used to add color and aroma when cooking trout or pike. If you don't have a fish pot with a rack on hand, you can cook the fish in wine broth in a regular frying pan. In this case, when the fish is ready, it should be removed from the liquid with a slotted spoon and placed across the pan in a colander.

Ingredients

Fish - 35.3 oz
Bay leaf - 1 piece
Onion - 1 head
Dry White Wine - 6 fl oz
Carrot - 1 piece
Lemon - ½ piece
Salt - to taste

Step by Step guide

Step 1

Combine all the ingredients for the wine broth in a pot, add two liters of water, and bring to a boil. Then reduce the heat and continue to simmer without boiling for another 10 minutes, after which remove the pot from the heat and let it cool.

Step 2

Take an elongated pot for cooking fish and remove the rack from it. Pour the wine broth into the pot, place the fish (halibut, haddock, or whiting work well) on the rack, and return the rack to its place. Ensure that the vegetables remain at the bottom and the fish is completely covered by the wine broth. If there isn't enough liquid, add a little water.

Step 3

Place the pot over medium heat and bring to a gentle simmer. If you are cooking flat fish, such as halibut, turn off the heat immediately and let the fish finish cooking for 5–6 minutes. For convex fish like haddock or others, leave it on low heat for a few more minutes, until the flesh easily separates from the bone.

Step 4

Then take the rack with the fish and position it diagonally over the pot so that excess liquid drains off while the fish stays warm. Soak a kitchen towel in very hot water, wring it out well, and cover the rack with the fish to keep it warm until serving.