HistoricFoodie
Senior Cook
Matelote is a French fisherman’s stew. Because it originated in an in-land part of France, it is usually made with fresh water fish. Eel is the traditional choice, but, in his Paris journal, Thomas Jefferson says that “catfish, pike, or other fish” can be used. Jefferson really liked catfish, and I have no doubt that was his choice when making this at Monticello.
There’s no reason not to use salt water fish, if preferred. I’m making this tonight with mahi-mahi, for instance, because there was a good price on it at the market.
MATELOTE
(French Fish Stew)
2-3 strips thick-sliced bacon, cut in lardoons
1 cup sliced onion
2 garlic cloves, minced
2 cups pinot noir, burgundy, or any red wine
2 cups fish stock
¼ tbls minced parsley
1 bay leaf
½ tsp thyme
¼ tsp black pepper
¼ tsp allspice
Pinch salt
4 tbls butter, divided
1 lb beech mushrooms
1 lb pearl onions, prepped
2 lbs firm fleshed fish
Salt & pepper to taste
Croutons (optional) for garnish
Cut fish into slabs.
Fry the bacon in a large saucepan until just browned. Remove from pan and reserve. Add the onion and garlic to the pan and sauté until tender. Add the wine, stock, parsley, thyme, bay leaf, pepper, allspice and a pinch of salt. Bring to boil, reduce heat, and simmer 45 minutes. Liquid will be reduced by about half.
While soup is simmering, melt 2 tbls butter in a skillet. Sauté the mushrooms until all liquid evaporates and mushrooms brown up. Remove to a bowl and reserve. Melt remaining butter in same skillet and sauté the pearl onions until patchy brown. Transfer to same bowl as mushrooms. Deglaze skillet with more wine, and add to the simmering stock.
15 minutes before serving, bring soup back to boil. Add the fish and cook, 8-10 minutes until just done. Remove fish to a serving bowl and keep warm.
Add the onions and mushrooms into the broth and boil hard about 5 minutes to reduce further and concentrate flavors. Adjust seasonings. Return lardoons to broth and pour over the fish.
Option: Garnish each serving with croutons made by cutting bread into small triangles and frying in garlic butter until browned on both sides.
Notes:
1. Broth and onion/mushroom mixture can be prepared up to a day ahead and kept in the fridge. Take out an hour before final prep, so they come to room temperature.
2. I use beech mushrooms because I like their flavor. Obviously, any mushrooms can sub. But they should be cut into bite-sized pieces.
3. The bacon amount is a guess. I use slab bacon, and cut off the amount I think I’ll need.
There’s no reason not to use salt water fish, if preferred. I’m making this tonight with mahi-mahi, for instance, because there was a good price on it at the market.
MATELOTE
(French Fish Stew)
2-3 strips thick-sliced bacon, cut in lardoons
1 cup sliced onion
2 garlic cloves, minced
2 cups pinot noir, burgundy, or any red wine
2 cups fish stock
¼ tbls minced parsley
1 bay leaf
½ tsp thyme
¼ tsp black pepper
¼ tsp allspice
Pinch salt
4 tbls butter, divided
1 lb beech mushrooms
1 lb pearl onions, prepped
2 lbs firm fleshed fish
Salt & pepper to taste
Croutons (optional) for garnish
Cut fish into slabs.
Fry the bacon in a large saucepan until just browned. Remove from pan and reserve. Add the onion and garlic to the pan and sauté until tender. Add the wine, stock, parsley, thyme, bay leaf, pepper, allspice and a pinch of salt. Bring to boil, reduce heat, and simmer 45 minutes. Liquid will be reduced by about half.
While soup is simmering, melt 2 tbls butter in a skillet. Sauté the mushrooms until all liquid evaporates and mushrooms brown up. Remove to a bowl and reserve. Melt remaining butter in same skillet and sauté the pearl onions until patchy brown. Transfer to same bowl as mushrooms. Deglaze skillet with more wine, and add to the simmering stock.
15 minutes before serving, bring soup back to boil. Add the fish and cook, 8-10 minutes until just done. Remove fish to a serving bowl and keep warm.
Add the onions and mushrooms into the broth and boil hard about 5 minutes to reduce further and concentrate flavors. Adjust seasonings. Return lardoons to broth and pour over the fish.
Option: Garnish each serving with croutons made by cutting bread into small triangles and frying in garlic butter until browned on both sides.
Notes:
1. Broth and onion/mushroom mixture can be prepared up to a day ahead and kept in the fridge. Take out an hour before final prep, so they come to room temperature.
2. I use beech mushrooms because I like their flavor. Obviously, any mushrooms can sub. But they should be cut into bite-sized pieces.
3. The bacon amount is a guess. I use slab bacon, and cut off the amount I think I’ll need.
Last edited by a moderator:
before I have enough to make stock. 
