Alsatian Fish Stew (Matelote de poissons d'Alsace)
France
Published method, 11 steps.
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