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Eighteen Olives (One glass of Claret)

One glass of Claret.

Half a gill of Wine Vinegar.

Salt. Pepper. Aromatic Seasoning.

Half a pint of Matelote Sauce.

Clean and wash the fish, trim it nicely, and put it in a well-buttered sauté-pan with the sliced carrot, onion, bouquet of herbs, and seasoning to taste.

Moisten with the wine and vinegar, cover with a buttered paper; put it in the oven to cook for about an hour; baste it well from time to time.

When ready for serving, take it out and dish it up, remove the upper skin, and keep hot.

Fry the shalot in a little butter, add the liquor left from the fish to it; boil up and add the matelote sauce. Reduce a little. Sauce over the fish, garnish with stoned and stuffed Spanish olives, and serve the remainder of the sauce separately.