Pochouse

Pochouse is a Burgundian staple. (The name comes from ‘pauche’, the fisherman’s sack for his catch.) There are many versions: Pochouse may be a thin broth or a rich stew, more sauce than soup; the fish may be left whole or taken from the bone. No matter how it is made, it should contain the widest possible range of fish, with some eel for richness. White wine is the characteristic of Pochouse, preferably a local Chablis or Aligoté. When made with red wine, the dish becomes ‘poisson en meure