The Barony of Vinhold

Original Recipe:

Take as much well-washed fish as you need: fry it in plenty of oil, then let it cool; then take onions sliced crosswise; fry them in the oil left from the fish; then take skinned almonds, raisins, dried elecampane, and prunes, and fry them together with the onions, and remove the excess oil. Take pepper, saffron, and other selected spices, finely pounded, and mix with the onions, and wine and vinegar; and when it is thoroughly blended put it on the fire until it boils; then take it off the fire, and put it in another container; put it in alternating layers with the fish. And if you like it sweet, add either boiled wine or sugar in the appropriate quantity.

Redaction (Serves 8):

2 pounds monkfish or other firm-fleshed fish
4 medium-large onions, sliced
2/3 cup blanched almonds
½ cup raisins (be generous – make heaping)
20 prunes
10 tablespoons red wine
3 tbsps cider vinegar
3 tbsp olive oil
10 threads saffron
¼ tsp ground black pepper
¼ tsp ground ginger
¼ tsp ground cardamom
salt

Expanded redaction (serves 50)

12-1/2 pounds monkfish or other firm-fleshed fish
25 medium-large onions, sliced
4 cups blanched almonds, slivered or chopped coarsely. Leave some whole
3-1/8 cup raisins (be generous – make heaping)
125 prunes, chopped
3-7/8 cups red wine
1-1/8 cups cider vinegar
1-1/8 cups olive oil
60 threads saffron
1-1/2 tsp ground black pepper
1-1/2 tsp ground ginger
1-1/ tsp ground cardamom
salt

Directions:

Cut the fish into chunks and dry it thoroughly. Heat the olive oil in a skillet over medium-high heat. Add the fish and fry until just done. (Cooking time depends on size of fish chunks – at least 5 minutes). Remove the fish and reserve. In the same oil, fry the onions until they begin to turn golden, then add the almonds, raisins, prunes, spices and salt to taste. Stir to combine, then add the wine and vinegar. Simmer together for about 20 minutes. Check spices. Should be able to taste the spices. Add more if necessary.

Place the fish and the sauce in alternating layers in a deep dish of glass, glazed pottery or other non-reactive material (i.e. not metal).

Serve cold or luke warm. At the last minute, for additional sweetness, you can pour over a glass of a sweet wine such as a Muscat.