Swordfish Poached in Sauternes

• 1 kg (2 lbs) swordfish fillets, cut into 4 cm (1½ in.) cubes

Place the shallots, mushrooms, Sauternes, white wine, fish stock, thyme and bay leaf in a large frying pan or skillet and bring the mixture to the boil. Add the fish and poach it in the simmering liquid for 3-4 minutes, or until the fish cubes are just cooked. Use a slotted spoon to remove the fish from the liquid and drain it on a towel.

Reduce the liquid by one-half over a medium heat