500g fish fillet (salmon or whatever you prefer)
250ml white wine
500ml beef broth or stock
Fish sauce or salt
Coriander, pepper, lovage, oregano
Fllour to thicken the sauce
Put the fish in a pan with the fish sauce or salt, oil, wine, beef broth, chopped leek and coriander. Cook approximately 30 minutes on a gentle heat. When done add lovage and oregano and bring back to boil & thicken sauce with flour. Sprinkle pepper on the fricasse and serve.
It is not in the recipe but I add garlic too.