Fish Fillets in Red Wine Sauce (Filets de Poisson Au Vin Rouge)

• 1 1/2 cups Fish Stock with Red Wine (see recipe)
• 24 scallions or green onions
• 8 tablespoons butter
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon finely chopped shallots
• 4 to 8 skinless, boneless fillets of fish such as flounder, sole, salmon or pompano, about 1 1/2 pounds total weight
• 1/2 cup dry red wine
• 1/4 cup water

1. Preheat oven to 425 degrees.
2. Cook fish stock down until reduced by half.
3. Set aside.
4. Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves.
5. Cut each scallion into 6-inch lengths.
6. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper.
7. Bring to boil and let cook about 5 minutes.
8. Remove from heat.
9. Set aside.
10. Select heatproof skillet or baking dish large enough to hold fish fillets in one layer.
11. Rub bottom with one tablespoon of butter and sprinkle with shallots.
12. Arrange fillets over shallots and sprinkle with salt and pepper.
13. Pour wine and water over fillets.
14. Dot with 3 tablespoons butter.
15. Bring to boil on top of stove.
16. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets.
17. Cook only until fish loses raw look throughout.
18. Transfer fillets, 2 at a time, to 4 individual heated serving plates.
19. Pour cooking liquid into saucepan.
20. Add 2 tablespoons of butter and fish stock with red wine.
21. Cook combined sauces down to one cup.
22. Put this through sieve and press to extract as much liquid as possible.
23. There should be about 3/4 cup.
24. Reheat gently.
25. Garnish each serving with 6 individual drained scallions.
26. Spoon sauce around fish but not on top.

red wine, scallions, butter, salt, freshly ground pepper, shallots, skinless, red wine, water

Taken from cooking.nytimes.com/recipes/5034 (may not work)