Preparation:
In Dutch oven or large, heavy saucepan, heat 2 tablespoons butter. Add fish and onions, and cook until fish is well browned on all sides. Add wine, salt, pepper, bay leaf, and thyme.
Bring to boil. Cover and simmer for 40 minutes. Remove fish to heated serving dish and keep warm.
Work together remaining butter and flour, and add mixture to pan. Cook for a few seconds until sauce thickens. Pour over fish.
Serve hot, with boiled potatoes.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
