Fish Matelote

Ingredients

• two pounds of any kind of fresh white fish
• twenty very small white onions
• two ounces of butter
• six sliced mushrooms
• an ounce and a half of flour
• a sprinkling of pepper
• salt
• half a pint of clear stock
• half a pint of red wine
• the juice of half a small lemon
• a bunch of herbs

Method

1. 1

   Slice fish and fry with onions in butter until golden.

2. 2

   Transfer to a pot, add mushrooms, flour, seasoning, lemon juice, stock, and wine.

3. 3

   Simmer for half an hour, adjust seasoning, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 70. The excerpt below is the record exactly as published.

Fish Matelote. Slice two pounds of any kind of fresh white fish — it is bet- ter to have several kinds mixed — and place in a frying pan with twenty very small white onions and two ounces of but- ter. Fry until the whole is a golden brown. Next place in a saucepan, or better still, in an earthenware cooking pot, with six sliced mushrooms, an ounce and a half of flour, a sprinkling of pepper and salt, the juice of half a small lemon, and a bunch of herbs

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