Heart to Hearth Cookery

Stewed Fish

The last step in the preparation of the receipt (recipe) for Stewed Fish is when your fish is nearly done Pour over the whole a half pint of Claret or Port wine and serve…as hot as possible.  Claret was poured over the dish and it is a tasteful dish.

Adding the Browned Onions

After adding water and letting the fish stew in the spices and herbs, the receipt (recipe) states to brown some sliced onions in butter and add them with lumps of butter, when your fish is nearly done.  The onions were browned in butter in the long handled fry pan and in the picture are being added to the fish.

Preparing the Seasoning

The scaled, cleaned fish is cut into squares (far left on board) and the seasoning prepared with black & Cayenne pepper, Thyme, sweet marjoram, cloves, salt and all spice.  The black peppercorns are in the patty pan and on the board next to the fish from back to front-salt, all spice and cloves.  Cayenne pepper in the center and sweet marjoram and thyme. 

Fish to be Stewed

The name of this receipt (recipe) is just simply Stewed fish.  No specific fish specified so I started the process cleaning and scaling three small white fleshed fish.  More steps in the receipt to follow.