Fish cooked in red sauce requires dry white wines of greater structure or even rosé wines, depending on the heaviness of the recipe. Fatty fish cooked in red sauce and in fairly succulent courses can take advantage of the tannins of a light red wine, although this remains an exception to the general rule that provides for white wines paired with fish.

Even with a restricted fish soup it is possible to opt for a red wine: the light tannins are enveloped by the gelatinous consistency of the fish and tomato stew.