Brill a la Conti

• 1 brill weighing about 2½ lb.
• 1 glass white wine (optional)

Clean and skin the fish and cut some slits down the back. Add the wine (if used) and salt and pepper to the stock; when warm, put in the fish and simmer gently until done. Remove the fish and keep it hot; boil the stock rapidly until reduced to half its original quantity; then add the parsley and pour over the fish.