Braised Fish

Use a baking dish or sauté pan just large enough to accommodate the fish, so that a minimum of liquid is needed to surround the fish. The surrounding liquid can be fish broth (made from the head and bones of the fish), vegetable broth, white wine, sherry, water, cooking liquid from steamed mussels or clams, vegetable broth with vinegar, red wine broth made from salmon or chicken, hard cider, or beer. Aromatic ingredients, such as garlic, shallots, tomatoes, mushrooms, chiles, herbs, or lemongrass, can be added to the liquid.