French Fish Stew

Ingredients

• one onion
• two tablespoonfuls of flour
• a piece of garlic
• a good-sized fish
• a tumblerful of claret wine
• a wineglassful of Madeira
• thin slices of lemon
• sprigs of parsley
• sprigs of celery

Method

1. 1

   Fry the finely cut onion in hot lard until brown, dust in flour, then pour in boiling water.

2. 2

   Season with salt, black and red pepper, and garlic.

3. 3

   Add the fish, ensuring it is covered with gravy.

4. 4

   Cook slowly, then add claret and Madeira without stirring.

5. 5

   Simmer a few minutes, serve the fish whole, pour gravy over it, and garnish with lemon and herbs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 403. The excerpt below is the record exactly as published.

FRENCH FISH STEW. Take one onion, cut very fine, have lard quite hot in a good-sized stewpan, drop the onion in and let it fry brown, dust in two tablespoon- fuls of flour ; as soon as it is brown pour in boiling water. Season the gravy with salt, black and red pepper and a piece of garlic. Have a good-sized fish cut in half, put it in the stewpan, having enough gravy to cover it. Let it cook slowly, merely simmering, and keep well cov- ered. When the fish is most done add a tumblerful of claret wine and a wineglassful of Madeira. Do not stir it — just shake until it mixes ; let simmer a few minutes and it is ready to serve. Take the fish up as whole as possible and put on dish. Pour gravy over it and garnish with thin slices of lemon and sprigs of parsley

Cook this with the app: pantry check, scaling, and the assistant.