Mackerel Vin Blanc

Name: Mackerel Vin Blanc
Ingredients: 2 cups dry white wine; 3 tablespoons wine vinegar; 3 tablespoons olive oil; 2 onions, cut in half lengthwise and then crosswise into thin slices; 1 carrot, cut into thin slices; 1 clove garlic, smashed; 3/4 teaspoon dried thyme; 1/2 teaspoon coriander seeds; 8 peppercorns; 8 sprigs parsley; 2 bay leaves; 1 1/ teaspoons salt; 2 pounds mackerel fillets; 1/4 teaspoon fresh-ground black pepper

14 ingredients

10 steps

Ingredients

2 cups dry white wine
3 tablespoons wine vinegar
3 tablespoons olive oil
2 onions, cut in half lengthwise and then crosswise into thin slices
1 carrot, cut into thin slices
1 clove garlic, smashed
3/4 teaspoon dried thyme
1/2 teaspoon coriander seeds
8 peppercorns
8 sprigs parsley
2 bay leaves
1 1/ teaspoons salt
2 pounds mackerel fillets
1/4 teaspoon fresh-ground black pepper

Directions

1

In a medium stainless-steel saucepan, combine the wine, vinegar, oil, onions, carrot, garlic, thyme, coriander, peppercorns, parsley, bay leaves, and salt.
2

Cover and bring to a boil.
3

Reduce the heat to moderately low and cook for 10 minutes.
4

Oil a heavy flameproof 9-by-13-inch stainless-steel or enamel pan.
5

Put the fish, skin-side down, in the pan in an even layer.
6

Pour the hot wine broth on the fish, spread the vegetables over the fillets in an even layer, and sprinkle with the ground pepper.
7

Cover with aluminum foil and bring to a simmer over moderately high heat.
8

Reduce the heat and cook at a gentle simmer until the fish is just done, about 10 minutes for 1/2-inch-thick fillets.
9

Remove the parsley and bay leaves.
10

Serve in shallow bowls.