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Saffron Poached Fish In Wine

1 cup white wine
1 cup water
2 bay leaves
1 onion, quartered
1/2 teaspoon thyme
1/2 teaspoon white peppercorns
8 parsley sprigs
1/4 teaspoon red pepper flakes
8 ounces tomato puree
1/4 teaspoon saffron
1 lemon juice, thinly sliced
4 flounder fillets

Place water, white wine, bay leaves and onion into large heavy
skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth.
Drop into wine mixture. Bring mixture to a simmer over medium
heat. Add the fish fillets. Cover skillet and continue to simmer
8-10 minutes or until fish is firm and flakes easily with a fork.
Do not overcook. Remove fish to a serving platter, using a slotted
spoon. Remove cheesecloth bag, bay leaves and onion and discard.
Add tomato puree and red pepper flakes to liquid in skillet. Bring
to a boil, stirring to mix well; boil until liquid is reduced by
half. Add the saffron and 3 thin slices of lemon; boil 1 minute
longer. Spoon sauce over fish fillets and garnish with more thin
lemon slices. Serve immediately.


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