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Red Wine Fish Stew

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Red Wine Fish Stew
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Red Wine Fish Stew

Added by: on Jan 4th, 2011
Despite the fact that Europeans have been boiling up fish in red wine for centuries, such as the matelote of France, there is an inherent problem in many of these traditional dishes: the red wine doesn't cook enough to lose its harsh acidity and astringent tannins. You can bypass this problem .. more >
Rating:
5
Prep Time:
15 min
Cook Time:
10 min
Ready In:
25 min

Servings

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Original Recipe Yield: 6 servings
 

Ingredients:

  • 1 head salmon gills removed
  • 1 onion, chopped
  • 2 tablespoons olive oil (or butter)
  • 1 bottle 750-ml full-bodied red wine
  • Bouquet garni
  • 3 pounds assorted fish fillets (such as salmon, monk-fish, striped bass, swordfish, and halibut, in any combination, skin removed and cut into 1-inch cubes)
  • 1 tablespoon butter (at room temperature)
  • 2 teaspoons flour
  • * Salt
    * Pepper
Nutrition Facts
Red Wine Fish Stew

Servings Per Recipe: 6

Amount Per Serving

Calories: 468

  • Total Fat: 20.3 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 130 mg
  • Sodium: 138.6 mg
  • Total Carbs: 5.5 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 1.6 g
  • Protein: 43.3 g
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Directions:

Red Wine Fish Stew

1

Arrange the fillets in a flameproof baking dish just large enough to hold them in a single layer. Pour in liquid such as fish broth, shellfish steaming liquid, wine, or water.

Red Wine Fish Stew

2

Put the baking dish over high heat and bring the liquid to a simmer. Cover loosely with aluminum foil and maintain over low heat on the stove top or put in a 350°F oven.

Red Wine Fish Stew

3

When the fillets are ready, transfer them to plates, soup plates, or a platter.

Red Wine Fish Stew

4

Boil down the braising liquid until reduced by one-half and add cream.

Red Wine Fish Stew

5

Whisk in parsley.

Red Wine Fish Stew

6

Whisk in butter and lemon juice.

Red Wine Fish Stew

7

Pour the sauce over the fillets.

Red Wine Fish Stew

8

If you steamed shellfish to make the braising liquid, you can serve the shellfish on or around the fish.

Cooks' note:
In a saucepan, combine the salmon head, onion, and oil over medium heat. Cook, stirring every few minutes, for about 30 minutes, or until the head falls apart and the juices it releases caramelize on the bottom of the pan. Pour in the red wine, add the bouquet garni, and simmer gently for 30 minutes.
Strain the broth through a fine-mesh strainer into a clean saucepan. Put the saucepan over medium heat, placing it off center on the burner so that the liquid simmers on only one side. Simmer until reduced to 1 cup, regularly skimming off any fat or froth.
Twenty minutes before serving, preheat the oven to 350°F. Put the fish fillets, attractive side up, in a baking dish that can go on the stove top or a sauté pan that can go in the oven. The fillets should just fit in a single layer. Pour in the red wine broth and put the fish over high heat on the stove top until the surrounding liquid comes to a simmer. Cover loosely with aluminum foil, slide it into the oven, and bake for about 9 minutes per inch of thickness - you can check the fish by cutting into the center of a fillet - or until the fish is cooked through.
While the fillets are cooking, in a small bowl or cup, work the butter and flour together with a fork to form a smooth paste. When the fillets are ready, using a slotted spatula, transfer them to warmed soup plates. Put the baking dish on the stove top over high heat and whisk in the butter-flour paste a third at a time, bringing the liquid to a boil after each addition. Add only as much paste as needed to make the liquid the consistency you like. Season with salt and pepper, and pour over the fish.

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Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Sep 19th, 2011
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