Gastronomy in France, regional French recipes, food & wine pairing tips
Wine 2 3 Mobile Wine Web App Home  |  Images  |  Videos   French Version

French Recipes and Food & Wine Pairing Tips Wine tour and visits Gastronomy, local foods and specialties Wine tasting notes Vintage chart and tables Winery and wine cellars Wine terms and dictionary

Matelote de Poissons au Riesling or Fish Stew with Riesling Food and wine pairing tips
 or Matelote de Poissons
  France > Gastronomy > Menu Alsatian > Alsace Fish Stew with Riesling Wine Recipe  

Ingredients for 6 servings:

  • 4 pounds of fresh water fish cut in pieces: tench, pike, perch, trout and especially eel,
  • For the fish stock: 1 onion, 1 carrot, 1 leek, all thinly sliced; 8 parsley stems, tarragon, thyme, 1 bay leaf, 1 garlic clove and a hint of nutmeg.
  • 1/2 liter (2 cups) Riesling wine,
  • 80 g (5 tablespoons) unsalted butter,
  • 50 g (1/3 cup) all purpose flour,
  • 250 ml (1 cup) heavy cream,
  • 4 eggs,
  • 250 g (1/2 pound) fresh mushrooms,
  • salt and pepper.
Matelote de Poissons, Alsatian fish stew with Riesling wine recipe

Preparation Steps:

1. Prepare the fish stock with 2 liters of water and the other ingredients (fish heads, onion, carrot, leek, parsley stems, tarragon, thyme, 1 bay leaf, 1 garlic clove and a hint of nutmeg). Bring to a boil, then reduce the heat and simmer gently for 30 minutes.

2. Strain the stock. In a saucepan, use around 6 cups of the stock and 2 cups of Riesling wine. Add in first the eel pieces (longer to cook), then in the order, the pieces of pike, tench, perch and trout. Season to taste. Simmer for 20 minutes.

3. Prepare the white sauce with the butter and flour. Let it cool then add gradually the fish stock. Reduce the sauce for 10 minutes et add at the last moment, the cream mixed with 4 egg yolks.

4. Arrange the pieces on a plate and coat with the warm sauce. Serve with mushrooms (sliced and browned in butter) and croutons. This dish can be served with fresh noodles.


Wine Pairing Tips: When selecting a Riesling to serve with the matelote, go for a fuller-bodied Grand Cru which will not be overwhelmed by the variety of fish and the relatively rich sauce.


  Return to Alsace Specialty Menu  
Ski Resorts
Caves, Waterfalls, Rivers
Regional Cuisine, Cheeses, Wines
French wine regions, wines and vineyards of France
Wine Regions
  Privacy Policy   |   Share with Friends   |   Contact Us