Pauchouse - Burgundian Fish Stew Recipe
Pauchouse - Burgundian Fish Stew
Flavors of Burgundy
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note

This is a traditional dish from Burgundy, made with river fish. Like all good Burgundian recipes, it demands a nice glass of wine as an accompaniment.

Pauchouse from the Sâone region is similar, but also includes 2 tomatoes and the white part of a leek.

The recipe varies according to the catch of the day. It could include carp, burbot, tench, trout, perch, pike, eel, etc.

In the Verdun-sur-le-Doubs region, it’s considered heretical to add onions, bacon and cream. If you happen to be from this school of thought, just strike these ingredients off the list. And if you want to be a really authentic “Verdunois,” you’ll opt for a glass of this year’s local white wine.

- 1 kg (2 1/4 lb.) fish, cut into pieces, including some heads if possible
- 1 bottle of dry, slightly acidic white wine
- 2 onions
- 3 cloves of garlic
- 1 egg
- 100 ml (6 tbsp.) cream
- 100 g (6 tbsp.) butter
- 50 g (2 oz.) flour
- 1/4 cup bacon bits (optional)
- Salt, pepper and a large bouquet garni
- Garlic toasts, for serving
  1. In a buttered casserole, place the garlic and fish heads at the bottom; place the onions (blanched for a few seconds in boiling water), bacon and fish on top;
  2. pour the white wine over top just to cover;
  3. bring to a boil and cook for 20 minutes; remove the pieces of fish and keep warm; discard the heads;
  4. strain the cooking liquid;
  5. make a “beurre manié” by combining the flour and butter (using half the weight of butter to flour); with a fork, combine the egg with the cream and blend into the butter/flour mixture;
  6. whisk the mixture into the broth; let thicken over low heat without boiling;
  7. serve with the garlic toasts.
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