How to Cook Fish

by Myrtle Reed

MATELOTE OF SEA-BASS

Clean three pounds of sea-bass and cut in convenient pieces for serving. Put into a saucepan with a bunch of parsley, salt and pepper to season, and a teaspoonful of sweet herbs. Add two onions, sliced, and two small cloves of garlic. Cover with equal parts of stock and Claret and simmer slowly until the fish is done. Move the fish carefully to a serving-dish and strain the liquid into another saucepan. Brown two tablespoonfuls of flour in as much butter as is required to make a smooth paste, add the liquid, and cook until thick, stirring constantly. Add to the sauce three tablespoonfuls of essence of anchovy and some mushrooms and small button onions fried brown in butter. Pour over the fish and serve.