Sturgeon Poached in the Manner of the Po Valley with Roasted Zucchini

Here’s another slow-poached fish dish, this one from northern Italy, in which sturgeon is poached in a red wine vinegar court bouillon (stock). Really good red wine vinegar will coax flavor from farmed sturgeon, which tends to be a bit too subtle and can use a little embellishment.

Serve this poached fish with a refreshing combination of sautéed zucchini slices, fresh thyme, and salty capers in the cazuela.