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Blackfish En Matelote

Procure a three-and-a-half-pound fresh blackfish, scale, cut off the head, fins and tail. Cut into inch pieces, place in a saucepan with a tablespoon salt, half teaspoon pepper, clove garlic, sliced onion and two branches parsley. Cover the fish with two-thirds water and one-third claret, place cover on and let gently boil for thirty minutes. Lift up fish with skimmer and place in another saucepan. Knead a half ounce butter with an ounce flour, add little by little to the sauce, continually mixing while adding it, then let boil in a frying pan with a tablespoon melted butter, sprinkle a teaspoon of powdered sugar over and gently brown until a nice golden colour and thoroughly soft. Drain and add to the fish, with six cooked shrimps and six canned mushrooms, strain the fish sauce through a cheesecloth into the pan, add a teaspoon anchovy essence and the juice of a quarter lemon; carefully mix, cook for five minutes, dress on a hot dish, sprinkle a little chopped parsley over and serve.