Fish in Wine

Ingredients

• •2 kg sea bass
• •2 kg gurnard fish
• •1/2 kg shrimp
• •1.5 cups fish stock
• •3 cups white wine
• •2 celery leaves
• •1 bunch parsley
• •2 cups water
• •2 handfuls capers
• •1 tbsp flour
• •5 slices bread
• •1 tbsp Worcestershire sauce
• •Onion, salt, black pepper, margarine

Preparation

1. 1

   In a pot, place the wine, water, celery leaves, parsley, onion, salt, black pepper and the cleaned, washed fish; cook over high heat. In another pot, boil the shrimp. Once the fish is cooked, separate the flesh from skin and bones and arrange it neatly in a dish. Add the boiled shrimp on top. Boil down the cooking liquid until about one and a half cups remain and strain through a fine sieve. Make a béchamel sauce with margarine, flour and the fish stock; stir in the Worcestershire sauce (if using) and the capers, then pour over the fish. Bake in a hot oven for fifteen minutes, then serve with slices of white bread cut half a finger thick and toasted in the oven.