Alsatian Fish Stew (Matelote de poissons d'Alsace)
Servings
6
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
Wash the fish and remove any remaining debris. Cut the fish into approximately 2 oz pieces.
Place fish and crayfish in a buttered baking dish. Add the finely minced shallots. Salt lightly.
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.
30 minutes
Strain the boiling fish stock over the pieces of fish in the baking dish. Cover with aluminum foil.
Place in the oven at 450°F. Bake for 10 minutes, then remove from the oven.
10 minutes
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.
Add the cream, and heat gently until it comes to the boil. Stop the cooking and strain through a chinois.
Arrange the pieces of fish on a well-heated plate and coat with sauce.
Sauté the onions and mushrooms. Add this mixture to the plate with a few croûtons rubbed with garlic.
Add one crayfish per plate.
Sprinkle with chopped parsley.
- •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.