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MATELOTE BOURGUIGNONNE
Recipe Information
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Rating: 9.25 with 2 votes
Servings: 4-6
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Meal Type: Entree
Main Fish: Pike
Ingredients
  • 1 good sized eel (skinned-cleaned and cut in serving pieces)
  • 2 pounds carp (cut in small serving pieces)
  • 2 pounds pike (cut in serving pieces)
  • 1 quart red wine
  • 1 onion stuck with 2 cloves
  • 3/4 cup choppped parsley
  • 1 bay leaf
  • 3 cloves garlic - chopped
  • 1 tablespoon salt
  • 2 tablespoons beurre manié
  • Garlic-flavored fried croutons
Directions
Put wine, onion, parsley, bay leaf, and garlic in large kettle. Bring to a boil, lower heat and simmer for about 10 minutes. Add fish, making sure that it is barely covered by the stock. Add salt and cook gently for 20 minutes. Stir in beurre manié and cook, stirring until blended and thickened. Taste for seasoning. Serve in deep plates or soup bowls and top each serving with garlic flavored croutons.
Other Notes
With this, drink a red Burgundy or a Pinot Noir.

Beurre manié - [burr mahn-YAY] French for "kneaded butter," beurre manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces.

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