Have your fish ready cleaned, and make four or five incisions on each
side; then put two sliced onions, three sprigs of thyme and parsley, and
half a pint of port wine in a stewpan, or small fish-kettle; season the
fish with pepper and salt, lay it in the stewpan, add four pints of
broth, and place it on a slow fire to stew for an hour (which will be
sufficient for a fish of five pounds weight), or more in proportion to
the size; when done, dress it on a dish, without a napkin; drain it
well, and serve a matelote sauce (No. 62) over it, only use some of the
stock from the fish (having previously taken off all the fat) instead of
plain broth, as directed in that article.