Red Wine Matelotes

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By James Peterson

Published 1991

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Traditional red wine matelotes have always been made from freshwater fish. The same methods, however, can be adapted to saltwater fish or even a combination of the two. Traditional matelote recipes almost invariably call for poaching the fish in a large amount of red wine, usually flavored with onions, a bouquet garni, and maybe some garlic. The poaching liquid is then thickened with beurre manié. In this version, the red wine is cooked with the trimmings and bones from salmon, aromatic veg