How to Stew Basse, Sea Bream, and Gurnards
Ingredients
Directions
Remove the scales from the fish carefully.
Place the fish in a pot with enough water to cover them.
Add a few vegetables and wine if desired.
Bring to a boil, then reduce heat and simmer until the fish is cooked through.
Serve the fish with the broth and vegetables.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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