Prep 10 mins
Cook 25 mins
Years ago, a friend of mine gave me a cookbook of recipes that were adapted from dishes served during the middle ages in Europe, but using ingredients available today. This fish recipe was my favorite in the book (which I've unfortunately lost), changed slightly to suit my tastes. The sweet and sour sauce makes it a popular form of fish for people who are not big fish fans. On the other hand, it IS rather sweet, so if you don't like your fish sweet you may not like this. I make it without salt, so I make sure to have a salt shaker on the table for those who want to add it. The "cooking" time also includes 15 minutes when the fish just sits and marinates.
- 2 lbs carp or 2 lbs sole or 2 lbs other firm fish fillets
- 1⁄4 cup flour
- 1 medium onion, minced
- 1⁄4 cup white wine
- 3⁄4 cup cider vinegar
- 1⁄4 cup brown sugar
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon clove
- 1⁄8 teaspoon mace or 1⁄8 teaspoon nutmeg
- 1⁄2 cup raisins (or 1/4 cup raisins plus 1/4 cup currants)
- Cut the fillets into large chunks and dredge them in flour.
- Heat the oil in a large heavy saucepan and sauté the onion until transparent.
- Add the fish and brown.
- In a bowl combine the wine through the raisins to make the sauce.
- Pour the sauce over the fish and onions, then turn off the stove.
- Cover and let marinate 15 minutes.
- Turn the burner back on and simmer uncovered about 5 minutes until the fish flakes and the liquid is slightly reduced.