Pochouse

Pochouse or pauchouse - both spellings are common - fish stew has its origin in the variety of fish native to Burgundy’s many rivers. The pochouse made in the 16th century by an innkeeper at Chalon-sur-Saône included ‘salmon, pike, trout, perch, eel in fine condition’, all still standard ingredients. Traditionally two of the fish should be rich like salmon and eel, and two should be white fish such as pike, trout, perch, carp and catfish.