|Whitefish fillets||2 Pound|
|Yellow onions||2 , peeled and chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Whole thyme||1 Teaspoon|
|Red wine||1 Cup (16 tbs) (To Wet The Fish Completely)|
|Flour||1 1⁄2 Tablespoon|
|Butter||1 1⁄2 Tablespoon|
Cut the fish into serving pieces, and place them in a heavy pot with a tight lid.
Add the onions, parsley, mushrooms, thyme, pepper, salt, and spice, and almost cover with the wine.
Bring to a heavy simmer, and cook, covered, for 15 to 25 minutes, or just until the fish begins to flake.
Remove the fish pieces to a heated platter, and reduce the sauce.
Blend the flour and butter over medium heat until a very light brown roux.
Use to thicken the sauce.
This dish was served over pieces of bread that had first been fried in butter.