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Fish in Wine
1 carrot, sliced
1 knob celery, sliced
1 onion, siced
1 sprig parsley, chopped
2 Tbsp. butter
2 lbs. fish
1 cup white wine
1 tsp. salt
1/8 tsp pepper

Simmer the vegetables, covered, in butter until nearly done.  Cut the fish into serving pieces and arrange over the vegetables.  Pour on the wine, sprinkle with salt and pepper;  cover and cook over low heat until fish is tender and the sauce becomes slightly thickened, about 15 minutes. 

Makes about 6 servings.


(taken from "Hungarian and American Cook Book,"

compiled by the Holy Trinity Greek Catholic Ladies Guild,

Bridgeport, CT 1955)


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