Red Wine Fish Stew


by: NuttyChef

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 by making a red wine fish broth from the fish heads and bones well in advance, giving it plenty of time to cook, and then using it to simmer chunks of fish at the last minute. Traditional recipes for fish broth warn against using strong-flavored fatty fish such as salmon or mackerel, but red wine is so assertive that these are the fish you want here. You can make a deeply flavored brown sauce, richly complex and analogous to a meat sauce, with a couple of salmon heads and a bottle of red wine. The sauce base can be made earlier the same day. Makes 6 main-course servings.


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serves: 6

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



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

how is this calculated?

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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.

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.

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

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

5.  Whisk in parsley.

6.  Whisk in butter and lemon juice.

7.  Pour the sauce over the fillets.

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

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