Carpe à la bourguignonne

• 5 lb (2.25 kg) carp, gutted, scaled and cut in chunks
• 5 oz (150

In a large saucepan put the carp, bacon, garlic, onion, bouquet garni and salt and pepper. Barely cover with the wine and boil for 20 minutes. Reduce the heat. Make a beurre manié with the butter and flour mashed together. Add bit by bit to the fish stew and stir in well. This should thicken the sauce nicely. Cook for a further 30 minutes. Serve immediately scattered with garlic croutons.