Alsatian Fish Stew (Matelote de poissons d'Alsace)
Alsatian matelote is a river-fish stew built on four kinds of fish at once: pike, carp, perch and eel, with crayfish on top. The cooking liquid starts as a fumet made from the fish heads and tails and a cup of dry Riesling, then becomes a cream sauce thickened with butter and flour. Serve it with fresh Alsatian noodles or steamed potatoes, and pour the same wine alongside.
Instructions
Wash the fish well and remove any leftover debris. Cut the fish into pieces of about 2 oz each.
Put the fish and crayfish in a buttered baking dish, scatter the minced shallots over them, and salt lightly.
Make a fumet by simmering the fish heads and tails with the Riesling, 1 quart of water, the bouquet garni, the garlic, salt and pepper for 30 minutes.
Strain the boiling fumet over the fish in the baking dish and cover the dish with aluminum foil. Bake at 450°F for 10 minutes, then take it out of the oven.
Pour the cooking liquid into a casserole or Dutch oven. Work the butter and flour together, stir it into the liquid until smooth, and reduce to the thickness you like.
Add the cream and heat gently until it just comes to a boil. Take it off the heat and strain the sauce through a chinois.
Arrange the fish on a hot plate and coat it with the sauce.
Sauté the onions and mushrooms, then add them to the plate along with a few croutons rubbed with garlic. Set one crayfish on each plate and finish with chopped parsley.
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