In a medium stainless-steel saucepan, combine the
wine, vinegar, oil, onions, carrot, garlic, thyme,
coriander, peppercorns, parsley, bay leaves, and
salt. Cover and bring to a boil. Reduce the heat to
moderately low and cook for 10 minutes.
Oil a heavy flameproof 9-by-13-inch stainless-
steel or enamel pan. Put the fish, skin-side down,
in the pan in an even layer. Pour the hot wine
broth on the fish, spread the vegetables over the
fillets in an even layer, and sprinkle with the
ground pepper. Cover with aluminum foil and bring
to a simmer over moderately high heat.
Reduce the heat and cook at a gentle simmer until
the fish is just done, about 10 minutes for 1/2-
inch-thick fillets. Remove the parsley and bay
leaves. Serve in shallow bowls.
Originally Submitted
8/23/2009
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