Fish en Matelote

Ingredients

• any seasonable fish
• two onions
• a teacupful of hot water
• half a teacupful of sherry
• a table-spoonful of butter
• in flour

Method

1. 1

   Clean and cut the fish into slices.

2. 2

   Peel and slice the onions, boil until tender, then drain.

3. 3

   Season with salt and pepper, add hot water and sherry, then add the fish and simmer.

4. 4

   Before serving, roll butter in flour, drop in, stir until boiling.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 131. The excerpt below is the record exactly as published.

Fish en Matelote. — Take any seasonable fish, clean, and cut in slices two or three inches long. Sprinkle with salt, and set aside. Peel and slice two onions, put in a saucepan, and cover with a little water; let boil until tender, drain, season with salt and pepper, pour over a teacupful of hot water and half a teacupful of sherry, put the fish in the saucepan, and set on the fire to sim- mer. When ready to take up, roll a table-spoonful of butter in flour

Cook this with the app: pantry check, scaling, and the assistant.