Normandy Matelote

Ingredients

• 2 pound fluke or flounder
• 2 dozen mussels
• 1 dozen shrimp
• 2 onions, blanched
• 1 tablespoon minced parsley
• 1 cup cider
• 2 tablespoons butter
• 1 tablespoon flour
• Salt and pepper

Method

1. 1

   Have fish cleaned and skinned.

2. 2

   Wash mussels and shrimp.

3. 3

   Steam mussels until shells open.

4. 4

   Remove meat and strain and save liquor.

5. 5

   Drop shrimp in boiling salted water, and cook 20 minutes.

6. 6

   Cool and shell, removing black vein.

7. 7

   Chop onions and scatter half in bottom of buttered heat-proof dish.

8. 8

   Lay fish on remaining onion, salt and pepper, and some parsley.

9. 9

   Encircle with mussels, pour in cider, some of mussel and shrimp liquor, cover and bake, basting frequently.

10. 10

    Thicken sauce with bits of butter kneaded with flour.

11. 11

    Decorate with shrimp or put them in the sauce.

12. 12

    Sprinkle with parsley and serve.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 126. The excerpt below is the record exactly as published.

NORMANDY MATELOTE {Matelote Normande) 2 pound fluke or flounder Salt and pepper 2 dozen mussels i tablespoon minced parsley i dozen shrimp i cup cider 2 onions, blanched 2 tablespoons butter i tablespoon flour

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