Red mullet in white wine

Preparation:

Preparation: The mullet should be cleaned only externally. Heat the wine in a pan with the same amount of water, melt the butter, add a few sage and bay leaves, a dash of salt and pepper. Put the red mullets inside at this point and bring them to cooking. The stock should be sufficient to cover the fish two fingers above the edge (if there is none, add a little water); and, slowly, it should withdraw. When the mullets are cooked, drain them well, serve them with a sauce of butter and anchovies, or another of the same type.