Matelote dite Meurette (Burgundian Red-Wine Fish Stew)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fish (any kind)
- red wine
- marc brandy (eau-de-vie de marc)
- beurre manie
- household bread
- butter
- garlic
Instructions
- Moisten the fish with red wine and flame it with marc brandy.
- Thicken the cooking liquid with beurre manie, as for the Matelote a la Meuniere.
- Butter square croutons of household bread, dry them in the oven and rub them with garlic.
- Surround the dish with the croutons.