Add the wine to the pan and cook over a high heat, uncovered, until the liquid has reduced by half.

Add the fish stock and boil again until the liquid has reduced to almost nothing.

Bring to a simmer and then lower heat so liquids don't reduce.

Simmer for 3-4 minutes, or until the liquid has reduced by half and is syrupy.

Cook for 10-15 minutes, or until the liquid has reduced by two-thirds in volume.

Briskly simmer about 10 minutes, until liquid has reduced a little.

Add the chicken stock and simmer for 10-12 minutes, or until the liquid has reduced by half.

Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups.

Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes.

When the liquid has reduced by about three-quarters and become syrupy, turn off the heat.