Matelote à la Canotière

Name: Matelote à la Canotière (Carp, eels)
Cuisine: French
Ingredients: chopped parsley; flour and butter for the sauce; flour and butter for the sauce; 18 little onions; ½ lb button mushrooms; a liqueur glass of brandy; a bouquet garni, 1½ pints of dry white wine; a bouquet garni, 1½ pints of dry white wine; 2 oz butter; ¼ lb onions; 4 garlic cloves; 1 lb eel; 2 lb carp

Carp, eels

Preparation info

Serves
6 or 7

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

As this is not a cheap dish in terms of wine it is best to make it for a special occasion and, for this reason, the recipe is given for 6 or 7 people.

Ingredients

2 lb carp
1 lb eel
4 garlic cloves

Europe
France
United Kingdom
Stew
Fish course
Pescatarian
Mediterranean

Method

Slice a small carp (large ones weigh from 4 to 5 pounds) and 1 lb of eel and sauté the pieces in a casserole in which 4 crushed garlic cloves