MATELOTE OF FISH— FRENCH

Ingredients

• two pounds of fish
• either a small lobster, a crab or a dozen oysters
• twenty button onions
• four tablespoons of butter
• three tablespoons of flour
• half a cup of mushrooms
• a pint of claret
• a kitchen bouquet
• a bit of garlic
• a teaspoon of sugar
• a pint of broth

Method

1. 1

   Brown the button onions in butter; add flour, salt, and pepper, and stir for several minutes.

2. 2

   Then add mushrooms, lemon juice, claret, kitchen bouquet, garlic, and broth.

3. 3

   Cover and simmer for twenty minutes; add sugar, the fish, and cook for fifteen minutes more, adding shellfish a few minutes before serving.

4. 4

   Pour over thick pieces of toasted French bread.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 16. The excerpt below is the record exactly as published.

MATELOTE OF FISH— FRENCH Use two or three kinds of fish and either a small lobster, a crab or a dozen oysters to two pounds of fish cut in thick pieces. Brown twenty button onions, peeled and scalded well, in four tablespoons of butter; add three tablespoons of flour, salt and pepper and stir for several minutes, then add half a cup of mushrooms, stewed in a little butter, juice of half a lemon, a pint of claret, a kitchen bouquet, a bit of garlic and a pint of broth. Cover and simmer for twenty minutes ; add a teaspoon of sugar

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