Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

While a French sailor is a matelot, matelote is not a Wren-type person, but usually a stew of freshwater fish. Matelotes can be made from individual fish, like trout, pike, perch and carp, or may be a combination of all or any of them. The consistency of the dish is important in that identifiable pieces of fish should be served with a thickened sauce – it is not a soup. The fish should never be so overcooked it falls to pieces.

You find variations all over France, with region