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                                                                  In the traditional French version of this dish, mackerel fillets are poached in a flavorful white-wine and vinegar broth and served cold as a first course. Here we suggest them as a hot main dish, with the broth and vegetables. Crusty bread is the only accompaniment you'll need.

                                                                  Ingredients
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No 3 tbsp wine vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 8 sprig parsley
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 teaspoons salt
                                                                  • Yes No 2 lb mackerel fillets
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • 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-by-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 until the fish is just done, about 10 minutes for 1/2-inch-thick fillets. Remove the parsley and bay leaves. Serve in shallow bowls.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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