Alsatian Fish Stew (Matelote de poissons d'Alsace)
Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pike | not in our table | 0 |
| Carp | not in our table | 0 |
| Eel | not in our table | 0 |
| Crayfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb filet of pike
- 1 lb filet of carp
- ½ lb eel
- 1 lb filet of perch
- 6 crayfish
- 2 shallots , finely minced
- Salt
- Heads and tails of the above fish to make a broth
- 1 cup Riesling wine (or other dry white wine )
- 1 oz white granulated sugar
- 1 oz butter
- 1 oz flour
- ½ cup cream
- 1 bouquet garni
- Pepper
- Croutons
- 1 clove garlic
- 4 oz (½ cup) grelot onions (may substitute Mexican green onions)
- 4 oz (½ cup) fresh white mushrooms
- Fresh parsley , chopped
Directions
Wash the fish and remove any remaining debris. Cut the fish into approximately 2 oz pieces.
Place fish and crayfish in a buttered baking dish . Add the finely minced shallots. Salt lightly.
Prepare a fumet with the fish heads and tails, the Riesling, 1 quart water, the bouquet garni and the garlic, salt and pepper. Simmer for 30 minutes.
Strain the boiling fish stock over the pieces of fish in the baking dish. Cover with aluminum foil .
Place in the oven at 450°F. Bake for 10 minutes, then remove from the oven.
Place the stock in a casserole or a cocotte en fonte ( Dutch oven ). Mix the butter with the flour. Add this to the liquid, stirring well to avoid lumps. Reduce to the desired thickness.
Add the cream, and heat gently until it comes to the boil. Stop the cooking and strain through a chinois.
Arrange the pieces of fish on a well-heated plate and coat with sauce.
Sauté the onions and mushrooms. Add this mixture to the plate with a few croûtons rubbed with garlic.
Add one crayfish per plate.
Sprinkle with chopped parsley.