Poached Bronzino in Herbed Red Wine Broth
- Ready In:
- 2 (1 -1 1/2 lb) bronzino, about one to one and a half pounds each, scaled and gutted and gilled and with the fins removed, but
- 1 cup dry red wine, eg. Cabernet Sauvignon
- 1 1⁄2 cups water
- 1 apple, crisp and sweet such as a Gala, cored and quartered
- 1 bunch fresh dill
- 3 sprigs fresh tarragon
- 1⁄2 bunch fresh cilantro
- 1 sweet onion, peeled and quartered
- 1 teaspoon black pepper
- 1 lemon, wedged (optional)
- additional cilantro
- dill, and
- tarragon, for garnish (optional)
- Have your fishmonger scale, gut and remove the fins and gills of two bronzino but leave the tail and head on the fish. Place the fish in a medium to large covered casserole dish.
- Prepare a poaching liquid by combining the red wine, water, salt and pepper. Add the onion, cilantro, dill, tarragon and apple to the fluid and pour over the fish. Cover the casserole and cook in an oven preheated to 375 degrees Fahrenheit for approximately 45 minutes.
- Remove the sprigs of tarragon, cilantro and dill from the casserole. If desired, when serving, fresh sprigs of these may be used to garnish the plate.
- To serve hot, gently cut individual sections of the fish and serve in the broth along with the cooked onions and apple accompanied by a mound of steamed rice.
- To serve cold, carefully lift the fish out of the casserole and place on a large decorative serving platter. Lay out the apple and onion around the fish and pour the poaching liquid over the fish. Set this in the refrigerator overnight and leave undisturbed. Immediately prior to serving, carefully section the fish and garnish the platter with lemon wedges and additional cilantro, dill and tarragon. Serves 8 people.
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RECIPE SUBMITTED BY
I am a health professional who lives in Florida with my wife and three boys. My taste in foods and cuisines is quite broad and I appreciate both traditional and eclectic foods. Obvious influences include my own Ashkenazic Jewish background as well as my wife's Greek-Turkish Sephardic Jewish background, but I frequently enjoy so-called "Floribbean" cuisine" and forays into French, Italian, North African, Middle Eastern and Eastern cuisines. My middle son and I love to fish and in South Florida, the variety of fish available is unparalleled. God's bounty of food sustains us and restores us. Preparing foods provides us with a sense of connection to a place, a history or to a culture. Spending time in the kitchen or at the table with family allows us time to get away from the madness of our harried professional lives and provides a comforting and soothing time to reflect on ourselves and reconnect with those people and things that are most important and dear to us. I love to pick out microingredients in a recipe and stun people when I tell them I can taste it. Passions include cooking and the ethnology and history of food and the people behind it, family, music, contract bridge and fishing. Pet peeves include rushed meals, overcooked vegetables and the culture that places more emphasis on speed and numbers than on quality.