This is a nice dish and it can be made with either red wine or white wine. Traditionally it is made with red, but I think the white is much more pleasing-it's your call.

Cut the fish into 3-inch long pieces, and place them into a heavy pot with a tight lid. Add the diced onion, parsley, mushrooms, thyme, pepper, salt, and nutmeg, and cover with the wine.

Bring to a heavy simmer and cook, covered, for about 20 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 light brown roux. Use to thicken the sauce.

This dish was served over pieces of bread that had first been fried in butter.