Reviewed: May 8, 2008

I scaled this down to 4 servings. Half a cup of balsamic was WAY too much, and I even used white balsamic which is much more mellow-tasting. A cup and a half of red wine was also excessive, but I had to add it to dilute the overwhelming taste of vinegar. I have to admit, the broth turned out pretty well with a few minor adjustments, but there was just too much of it. I made this with sole, cod and shrimp.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2007

Good recipe that will become a lenten favorite in our house. (I used a combination of shrimp, tilapia, and little neck clams in place of the sole and lobster because they were freshest at my fish market, otherwise followed exactly.) It's nice served over a big scoop of homemade polenta.

Was this review helpful? [ YES ]
3 users found this review helpful