Stewed Garfish


  • 2 medium-sized garfish
  • 1 pt. stock or water
  • 1 onion
  • bouquet garni
  • 1 blade of mace
  • 2 cloves
  • salt and pepper
  • oz. butter
  • oz. flour


Remove the skin, which would impart a disagreeable oily taste to the dish, and cut the fish into pieces in. long. Bring the stock or water to simmering point, put in the fish, onion (sliced), herbs, mace, cloves, a little salt and pepper and simmer gently for 20 min. Meanwhile melt the butter in a saucepan, add the flour, stir and cook slowly for 3 min., without browning. Strain on the liquor from the fish, stir until boiling, boil for 5 min., then season to taste. Strain over the fish and serve.