France

Alsatian Fish Stew (Matelote de poissons d'Alsace)

A France recipe for Alsatian Fish Stew (Matelote de poissons d'Alsace), presented with clear ingredients and concise step-by-step instructions.

6 servings · Moderate

Alsatian Fish Stew (Matelote de poissons d'Alsace)

Alsace sits on the Rhine plain, where ponds and side rivers supply freshwater fish, and this stew was the way to cook a mixed catch in one pot. The Riesling goes in with the fish and is meant to be poured alongside, so a dry, high-acid bottle changes the finished dish more than most people expect. The fish enters at staggered moments so every piece stays intact, and the cream and egg yolk are stirred in off the boil at the very end.

Ingredients

  • filet of pike1 lb
  • filet of carp1 lb
  • eel0.5 lb
  • filet of perch1 lb
  • crayfish6
  • shallots, finely minced2
  • SaltTo taste
  • Heads and tails of the above fish to make a brothAs needed
  • Riesling wine (or other dry white wine)1 cup
  • white granulated sugar1 oz
  • butter1 oz
  • flour1 oz
  • cream0.5 cup
  • bouquet garni1
  • PepperTo taste
  • CroutonsAs needed
  • garlic1 clove
  • (½ cup) grelot onions (may substitute Mexican green onions)4 oz
  • (½ cup) fresh white mushrooms4 oz
  • Fresh parsley, choppedAs needed

Directions

  1. 1

    Wash the fish and remove any remaining debris. Cut the fish into approximately 2 oz pieces.

  2. 2

    Place fish and crayfish in a buttered baking dish. Add the finely minced shallots. Salt lightly.

  3. 3

    Prepare a fumet with the fish heads and tails, the Riesling, 1 quart water, the bouquet garni and the garlic, salt and pepper. Simmer for 30 minutes.

  4. 4

    Strain the boiling fish stock over the pieces of fish in the baking dish. Cover with aluminum foil.

  5. 5

    Place in the oven at 450°F. Bake for 10 minutes, then remove from the oven.

  6. 6

    Place the stock in a casserole or a cocotte en fonte (Dutch oven). Mix the butter with the flour. Add this to the liquid, stirring well to avoid lumps. Reduce to the desired thickness.

  7. 7

    Add the cream, and heat gently until it comes to the boil. Stop the cooking and strain through a chinois.

  8. 8

    Arrange the pieces of fish on a well-heated plate and coat with sauce.

  9. 9

    Sauté the onions and mushrooms. Add this mixture to the plate with a few croûtons rubbed with garlic.

  10. 10

    Add one crayfish per plate.

  11. 11

    Sprinkle with chopped parsley.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.