Ingredients
2cupsdry white wine
3tbspwine vinegar
3tbspolive oil
2onions
1carrot
1clovegarlic
¾tspdried thyme
½tspcoriander seeds
8peppercorns
8sprigsparsley
2bay leaves
1½tspsalt
2lbsmackerel fillets
¼tspfresh ground black pepper
Preparation
In a medium stainless-steel saucepan, combine the wine, vinegar, oil, onions, carrot, garlic, thyme, coriander, peppercorns, parsley, bay leaves, and salt. Cover and bring to a boil.
Reduce the heat to moderately low and cook for 10 minutes.
Oil a heavy flameproof 9×13-inch stainless-steel or enamel pan.
Put the fish, skin-side down, in the pan in an even layer.
Pour the hot wine broth on the fish, spread the vegetables over the fillets in an even layer, and sprinkle with the ground pepper.
Cover with aluminum foil and bring to a simmer over moderately high heat.
Reduce the heat and cook at a gentle simmer for about 10 minutes for a half-inch thick fish, until the fish is just done.
Remove the parsley and bay leaves.
Serve in shallow bowls.
