Poached Bronzino In Herbed Red Wine Broth Recipe

Name: Poached Bronzino In Herbed Red Wine Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; salt; 1 teaspoon black pepper; 1 lemon, wedged (optional); additional cilantro; dill, and; tarragon, for garnish (optional)

Servings: persons

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
salt
1 teaspoon black pepper
1 lemon, wedged (optional)
additional cilantro
dill, and
tarragon, for garnish (optional)

1
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.
2
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.
3
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.
4
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.
5
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.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Poached Bronzino In Herbed Red Wine Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Bronzino In Herbed Red Wine Broth

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