Fish Carbonade Recipe
Flavors of France
Total time: more than 2 hours
Preparation time: 10 minutes
Cooking time: 2 hours
Difficulty: Easy
Chef's Note
If you wish to mellow the beer flavor, you can replace 500 ml to 1 liter of the beer with fish stock.
Ingredients for 6 servings
- 2 liters (8 cups) dark beer
- 2 kg (4 1/2 lb.) lean fish (dab, pollock, cod, monkfish, turbot, etc.)
- 250 g (9 oz.) white mushrooms
- 100 g (3 1/2 oz.) shallot
- 100 g (3 1/2 oz.) onion
- Thyme, bay leaf, parsley stems
- 25 g (1 oz.) brown sugar
- 1 slice of country bread or gingerbread
- 50 g (2 oz.) flour
- 80 g (1/3 cup) butter
- 50 ml (3 tbsp.) oil
- Salt and pepper
  1. Remove the heads from the fish and gut them; place the fish in cold water to remove any impurities. 
  2. Meanwhile, peel and thinly slice the onions, shallots and mushrooms. Tie the bouquet garni with a piece of string. 
  3. Pat the pieces of fish dry, flour them and sauté briskly in the butter and oil; add the onions, shallot and mushrooms. 
  4. Add the beer, bouquet garni, salt, pepper, bread and brown sugar; cover and cook gently for about an hour. 
  5. Serve in the cooking pot after removing the bouquet garni. 

with the collaboration of Bernard Boittiaux, instructor at Eudil in Lille, France

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