Standard Rec: Wine Broth for Fish

Fish cooked in the meat juice must be completely covered with meat juice, “swim” in the meat juice. Depending on the size of the fish kettle or possibly the pot in which the fish is to be cooked, the mass for the meat juice given in the recipes must be adjusted proportionally.

Wine broth: For fish of all kinds, for shellfish and crustaceans.

The ratio of water to wine can be varied as desired, but a tart wine should always be used. For some fish, such as carp, use red wine as well. Use the rich wine broth to make a soup or sauce.

Bring all ingredients to a boil in a large saucepan. Make on a low fire with the lid closed for 30-40 minutes. Pour off the broth or remove the vegetables and spices with a slotted spoon before adding the fish.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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