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Serves/Makes: 4 - 6

Ingredients:

• 2 pounds Spanish mackerel fillets
• 2 cups white wine
• 3 tablespoons wine vinegar
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 carrot, thinly sliced
• 2 onions, thinly sliced
• 1/2 tablespoon coriander seeds
• 3/4 tablespoon dried thyme
• 8 peppercorns
• 2 bay leaves
• 8 parsley sprigs
• 1/4 tablespoon ground black pepper
• 1 1/2 tablespoon salt

How to cook:

• 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 10-15 minutes.
• Oil a heavy flameproof 9 x 13-inch stainless-steel or enamel pan.
• Put the Spanish mackerel fillets, skin-side down, in the pan in an even layer.
• Pour the hot wine broth on the Spanish mackerel fillets, spread the vegetables over the mackerel 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 until the Spanish mackerel fillets are just done, about 10 minutes for 1/2-inch thick fillets.
• Remove the parsley and bay leaves.
• Serve the Poached Mackerel with White Wine Sauce in shallow bowls.

This recipe for Poached Mackerel with White Wine Sauce serves/makes: 4 - 6

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Main Ingredient: Mackerel
Preparation Method: Poached/Simmered