Cookbook:Alsatian Fish Stew (Matelote de poissons d'Alsace)


 * French cuisine

Ingredients

 * 1 lb filet of pike
 * 1 lb filet of carp
 * ½ lb eel
 * 1 lb filet of perch
 * 6 crayfish
 * 2 shallots, finely minced
 * Salt
 * Heads and tails of the above fish to make a broth
 * 1 cup Riesling wine (or other dry white wine)
 * 1 oz white granulated sugar
 * 1 oz butter
 * 1 oz flour
 * ½ cup cream
 * 1 bouquet garni
 * Pepper
 * Croutons
 * 1 clove garlic
 * 4 oz (½ cup) grelot onions (may substitute Mexican green onions)
 * 4 oz (½ cup) fresh white mushrooms
 * Fresh parsley, chopped

Procedure

 * 1) Wash the fish and remove any remaining debris. Cut the fish into approximately 2 oz pieces.
 * 2) Place fish and crayfish in a buttered baking dish. Add the finely minced shallots. Salt lightly.
 * 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) Strain the boiling fish stock over the pieces of fish in the baking dish. Cover with aluminum foil.
 * 5) Place in the oven at 450°F. Bake for 10 minutes, then remove from the oven.
 * 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) Add the cream, and heat gently until it comes to the boil. Stop the cooking and strain through a chinois.
 * 8) Arrange the pieces of fish on a well-heated plate and coat with sauce.
 * 9) Sauté the onions and mushrooms. Add this mixture to the plate with a few croûtons rubbed with garlic.
 * 10) Add one crayfish per plate.
 * 11) Sprinkle with chopped parsley.

Notes, tips, and variations

 * As an accompaniment, serve with Nouilles fraîches à l'Alsacienne (fresh Alsatian noodles), or steamed potatoes.
 * A dry Riesling will enhance the flavour of the different fishes.