Herring are small, saltwater fish that feed on plankton and live in schools in the ocean. These silvery fish have a single dorsal fin and a protruding jaw that resembles a bulldog. Even though herring was once considered only suitable for the poor, it is packed with omega-3 fatty acids known to help reduce the risk of heart disease. Stewed herring is one of the most popular ways of cooking herring.
Things You'll Need
- Black pepper
- Clay cooking pot or stewing pot
- White wine
- 1 garlic clove
Remove the head of each fish. Layer the herring into a clay cooking pot, or stewing pot, and sprinkle each layer with salt and black pepper to taste.
Chop enough carrots and onions to cover the fish; this amount will vary depending on the size of the pot, the amount of herring and your own taste preferences. Add the carrots and onions to the pot on top of the fish. Add 1 tbsp. of butter and one garlic clove, minced.
Place the pot on the stove over medium heat, and cook until the butter is melted and the onions begin to soften, approximately 10 minutes. The onion and garlic will become fragrant.
Pour enough white wine in the pot to cover the ingredients and increase the heat to medium-high to bring the liquid to a rolling boil. Once the liquid boils, reduce the heat and let simmer for approximately 30 minutes.
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