Stew of Freshwater Fish ‘Comme aux Bords de Saône’

Name: Stew of Freshwater Fish ‘Comme aux Bords de Saône’ (Pochouse comme aux bords de Saône)
Yield: For five or six people
Cuisine: French
Ingredients: 1-2 eels (800 g-1 kg/1¾-2¼ lb), skinned; 3 burbot; 1 carp (800 g-1 kg/1¾-2¼ lb); 1 pike or zander; 1 pike or zander; 1 perch or other river fish; 1 perch or other river fish; 2 white onions, sliced; 200 g (7 oz) carrots, sliced; 200 g (7 oz) butter; 1 bouquet garni; 3 cloves of garlic, crushed; 1 litre (1¾ pints) white wine; 150 g (5½ oz) lean streaky bacon, cut into lardons; beurre manié made with 40 g (1½ oz) flour; beurre manié made with 40 g (1½ oz) flour; 50 ml (2 fl. oz) cream; juice of a lemon or a dash of vinegar; juice of a lemon or a dash of vinegar; croûtons, to garnish the stew; 1 tablespoon parsley, chopped; salt, freshly ground pepper; salt, freshly ground pepper

Pochouse comme aux bords de Saône

Preparation info

For
five or six
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1-2 eels (800 g-1 kg/1¾-2¼ lb), skinned

Europe
France
Main course
Autumn

Method

Preparing the fish

Have all the fish cleaned, trimmed and scaled. Cut them into pieces 8-10cm (3-4 in) long.

Making the stew

Soften the onions and carrots in a large pan in 100g (3½ oz) butter. Add the slices of fish, bouquet garni, garlic and salt and pepper. Pour in the white wine