Mackerel in White Wine

Maquereaux au Vin Blanc

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

A cold hors d’oeuvre that should be prepared at least 1 day in advance and that will continue to improve over a period of 3 or 4 days.


  • 2 pounds small (Boston) mackerel, cleaned, heads removed, rinsed, left whole if no more than 6 inches long, cut into 2-inch lengths if larger
  • 1 tablespoon olive oil


    Arrange the mackerel in a large oiled saucepan or plat à sauter. In another saucepan bring the white wine to a boil, add all the other ingredients except the peppercorns, and simmer, covered, for about 15 minutes. Add the peppercorns, pour the boiling liquid over the mackerel, return it to a boil, and maintain at a bare simmer, covered, for 10 to 12 minutes. Transfer the fish to a non-metallic container (an earthenware gratin dish is a logical and attractive container for conserving and serving), discarding all or most of the parsley and fennel branches. Refrigerate, covered, after cooling. Serve chilled.