Put the wines and other ingredients for the stock in a saucepan and, when hot, add the fish and poach till tender, being careful that it does not break. When done, drain, remove the skin and pour the following sauce over it: Brown 1 tablespoon of flour in the same quantity of butter, and add gradually 1 pint of the stock in which the fish was cooked. Add 2 lumps of burnt sugar, dissolved in a little hot stock. Stir, and mix in the port or Madeira, the cherry syrup, cinnamon, cloves, a little lemon juice or vinegar, and simmer till the sauce thickens. Before serving add the chopped capers, olives or pickles and pour over the fish.