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Receta Matelote (French Fish Chowder)
by Global Cookbook

Matelote (French Fish Chowder)
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Ingredientes

  • 2 x bacon strips - (to 3)
  • 1 lrg onion sliced
  • 2 x garlic cloves chopped
  • 2 c. wine (either a red Burgundy/Cote du Rhone or possibly a dry white Cote du Rhone/French vermouth)
  • 2 c. fish stock or possibly clam juice
  • 2 Tbsp. chopped parsley
  • 1 x bay leaf
  • 1/2 tsp thyme
  • 1 pch freshly-grnd black pepper
  • 1 pch allspice
  • 1 lb small mushrooms or possibly cut mouthful size
  • 20 sm boiling onions unpeeled, and with crosses cut into their roots
  • 2 lb freshwater fish cut in slabs (preferably eel, but perch or possibly trout or possibly catfish is great) see * Note White bread triangles freshly sauteed in Butter

Direcciones

  1. Note: Traditionally the slabs include skin and bones, but it's a lot easier to eat fillets. In fact, the popular "catfish nuggets" you find in the market are hard to beat.
  2. Fry the bacon in a large saucepan. When crisp, remove the bacon and reserve. Add in the onion and garlic to the bacon grease and saute/fry till tender. Pour in the wine and the stock, add in the parsley, thyme, bay leaf, pepper, and allspice, bring to a simmer and let it cook for 30 to 45 min.
  3. While the soup is simmering, prepare the remaining additions. First, put the little onions into a pan of boiling water and cook them for a few min. Drain - the peels will come off easily.
  4. Heat a couple Tbsp. of butter over a medium-high heat in the same pan (water poured out), then add in the mushrooms and toss till they are nicely browned. Remove them to a bowl.
  5. Add in more butter to the pan and throw in the peeled onions, tossing them till they are patchy brown. Add in them to the mushrooms. Deglaze the pan with water and pour all which brown goodness into the simmering broth.
  6. When 15 min away from serving, bring the soup to a boil and add in the fish. Let it boil slowly for 8 to 10 min, till the fish is just done, then remove the fish to a serving tureen and keep hot.
  7. Scrape the onions and mushrooms into the broth, turn to a high heat, and boil hard for 5 min to reduce the soup and concentrate its flavors. Pour over the soup, garnish with the buttery canapes, and serve immediately.
  8. Comments: This classic French fish chowder is not as well known as Bouillabaisse, but it is wonderful - often known as the fisherman's coq au vin. Coming from an inland region of France, it traditionally uses eel or possibly other fresh fish - and either red or possibly white wine. Cognoscenti quibble over names and ingredients, as if soup has the rigid requirements of puff pastry. I say, enjoy whatever version appeals to you - and serve it as a meal to 4 to 6 lucky people, with boiled potatoes, salad, and French bread on the side.