Matelote Bourguignonne

11 ingredients
8 steps

Ingredients

  • 1 good sized eel, skinned, cleaned, and cut in serving pieces
  • 2 pounds carp, cut in small serving pieces
  • 2 pounds pike, cut in serving pieces
  • 1 quart red wine
  • 1 onion stuck with 2 cloves
  • 3/4 cup choppped parsley
  • 1 bay leaf
  • 3 cloves garlic, chopped
  • 1 tablespoon salt
  • 2 tablespoons beurre manie
  • Garlic-flavored fried croutons

Directions

  1. 1
    Put wine, onion, parsley, bay leaf, and garlic in large kettle.
  2. 2
    Bring to a boil, lower heat and simmer for about 10 minutes.
  3. 3
    Add fish, making sure that it is barely covered by the stock.
  4. 4
    Add salt and cook gently for 20 minutes.
  5. 5
    Stir in beurre manie and cook, stirring until blended and thickened.
  6. 6
    Taste for seasoning.
  7. 7
    Serve in deep plates or soup bowls and top each serving with garlic flavored croutons.
  8. 8
    With this, drink a red Burgundy or a Pinot Noir.

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