Season well – add bay, thyme or marjoram, too, if you fancy – and stew gently for half an hour.
For this dish, Mr. Mickail (who trained at Lausanne in Switzerland and then spent nine years at the Terrace Restaurant in Manhattan) slowly caramelized shallots in white wine, brown sugar and butter, and the resulting stew gently flavored both the fish and the sliced red potatoes.
Reheat stew gently, covered, in 350-degree oven or in microwave oven.
Reheat stew gently, covered, in 350-degree oven or in microwave oven, adding water as needed for desired consistency.
One source considers them to have a "delicate flavor and texture", and suggests that they are good when "stewed gently in their own juice and then seasoned with salt, pepper and butter".
Heat milk, onion, bay leaf and cloves to simmer or stew gently for approx 30 minutes until the onion has cooked through.
Meanwhile, melt the butter in a large saucepan, add the onions and a sprinkling of salt, and stew very gently, covered to begin with, without browning.
Cover the pan, leaving a slight gap, and stew very gently over a low heat for about 30 minutes, until the beans are completely tender.
Another warning: don't add too much liquid to the dish; the meat, and any ingredients like onions, tomatoes or olives, generate plenty of juices as the covered stew simmers gently.
Make a compote by gently stewing rhubarb in its own juices along with grated ginger.
