Pochouse

Name: Pochouse (River Fish Stew)
Cuisine: France
Ingredients: 3 bayleaves; 1 small handful thyme; 1 head garlic, chopped; 2 onions, chopped; 5 lb (2.25 kg) river fish (such as pike, eel, carp, perch, tench); 5 lb (2.25 kg) river fish (such as pike, eel, carp, perch, tench); 5 lb (2.25 kg) river fish (such as pike, eel, carp, perch, tench); 5 lb (2.25 kg) river fish (such as pike, eel, carp, perch, tench); Garlic croutons; 1 oz (25 g) flour; 1½ oz (40 g) butter; 2 bottles white wine (preferably Aligoté); Salt and pepper; Salt and pepper; 5 lb (2.25 kg) river fish (such as pike, eel, carp, perch, tench); 5 lb (2.25 kg) river fish (such as pike, eel, carp, perch, tench)

River Fish Stew

Preparation info

Serves
12

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Shameful but true – the French angler is not interested in the sport – only the pot. Quelle horreur!

Ingredients

5 lb (2.25 kg) river fish (such as pike, eel, carp, perch, tench)

Europe
France
Fish course
Stew
Pescatarian
Mediterranean
Burgundy

Method

Scale, gut, bone and wash the fish, and skin the eel if you have one. Cut into chunks.

In a large saucepan put the fish, onions, garlic, herbs, salt and pepper and cover with the wine. Bring to the boil and simmer for 20 to 30 minutes. Cream the butter and flour together to make a beurre manié and add this to the pan in small pieces. Stir until the sauce thickens.

Put the fish i