Halibut braised in red wine

Firm fish braised in a meat-like fish broth and hearty accompaniments produces one of the sturdiest fish dishes you’ve ever tasted. This is not a complicated recipe, but it does take some time because making a fish stock is necessary. The fish stock requires fish bones, which you can get when you buy the fish; halibut trimmings make excellent stock, but those from any white fish will do. This preparation demands bread, because the sauce is just too good to waste. Panfried potatoes would be