White Wine Fish Stews

These are prepared in almost the same way as red wine matelotes. In French regional cooking, the poaching liquid is usually thickened with roux rather than with beurre manié, and the stews are often finished with heavy cream or sometimes a mixture of cream and egg yolks. Garnitures vary almost endlessly. Recently chefs have taken to naming these stews “blanquettes,” after the traditional veal stew finished with cream and egg yolks. White wine fish stews can also be flavored and thickened using a variety of techniques.