La Meurette—The Burgundian Stew of Fish in Red Wine

Le Meurette Bourguignonne

Preparation info

  • For

    4 to 6

    • Difficulty


    • Ready in

      1 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is the classic French dish which proves that red wine and fish do sometimes go together perfectly. The secret is that the Burgundians use the rich, oily-fleshed fish from their lakes and rivers to balance their rich red wines. In our saltier part of the world, we can still strike a good balance with a mixture of about ⅓ freshwater fish, about ⅓ oily-fleshed saltwater fish and ⅓ shellfish—always with some eel as an essential ingredient. In our Atlantic, Pacific and Gulf waters the princ