Herbed Maryland Shad

• 1 shad, 4 pounds, dressed
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 to 5 cups water
• 1 cup white wine
• 2 ribs celery, coarsely chopped
• 1 small onion, chopped
• 2 bay leaves
• Beurre Nantais sauce (see recipe), optional

1. Preheat oven to 300 degrees.
2. Wash shad and dry with paper towels.
3. Sprinkle inside and out with salt and pepper.
4. Put fish on rack of baking pan.
5. Add four cups of water and wine to level just under fish.
6. Add remaining ingredients except the sauce.
7. If necessary, add fifth cup of water to prevent burning.
8. Cover tightly and steam for five hours.
9. Baste often.
10. Serve sliced crosswise through bones, with herb butter sauce if desired.

salt, freshly ground pepper, water, white wine, celery, onion, bay leaves, beurre

Taken from cooking.nytimes.com/recipes/4976 (may not work)