Cooking time: Under 2 hours
A favorite recipe enjoyed at Au Fil de l'Eau, a bistro on the Dronne River in Brantôme, Périgord.
This matelote can be made with any kind of river fish.
In the Périgord region, Bergerac wine is used. Though you can substitute another dry white wine, always be sure to serve the same wine that you have used in the sauce.
Preparation 1 – Base
- Gently sauté the onions and shallots in a little oil; add the mushrooms and sauté for a few minutes;
- add the white wine and reduce by half;
- add the fish stock and reduce by half;
- finally add the cream and let simmer gently over low heat for 1 hour;
- season with salt and pepper.
- Meanwhile, caramelize the pearl onions in butter; drain and set aside;
- place the fish pieces in the skillet and sear for a few minutes;
- cut the carrots and zucchini in half lengthwise; cut into shorter lengths; brown the toast rounds in oil;
- to the pot containing preparation 1, add the onions, vegetables, fish and persillade and let simmer 15 minutes;
- top with toast rounds and serve in the casserole.
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