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Source: Food and Wine Quick from Scratch

Mackerel Vin Blanc
In the traditional French version, the fish are served cold as a first course. We serve it hot and as a main course. What a great way to cook fish!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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2 cups dry white wine
3 tablespoons white wine vinegar
3 tablespoons olive oil
2 onions, cut in half lengthwise and then crosswise into thin pieces
1 carrot, cut into thin slices
1 garlic clove, smashed
3/4 teaspoon dried thyme
1/2 teaspoon coriander seed
8 peppercorns
8 sprigs fresh parsley
2 bay leaves
1 1/4 teaspoons salt
2 pounds mackerel fillets
1/4 teaspoon fresh ground 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.

Wine Recommendation: Look for something acidic and refreshing to drink alongside this rich fish. Try a bottle of white wine from the Loire Valley in France - either a Muscadet de Sevre-et-Maine or a slightly more full-bodied Sancerre.

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