Matelote dite Pochouse (Burgundian Fish Stew with Bacon)

Name: Matelote dite Pochouse (Burgundian Fish Stew with Bacon)
Cuisine: France
Ingredients: fish (any kind); red wine; brandy (eau-de-vie); beurre manie; belly bacon; mushrooms; small onions; square croutons as for the Matelote dite Meurette

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

fish (any kind)
red wine
brandy (eau-de-vie)
beurre manie
belly bacon
mushrooms
small onions
square croutons as for the Matelote dite Meurette

Instructions

Moisten the fish with red wine and flame it with brandy.
Thicken the cooking liquid with beurre manie, as for the Matelote a la Meuniere.
Prepare the garnish: diced belly bacon; mushrooms; small glazed onions; square croutons as for the Matelote dite Meurette.
Dress the fish with its sauce and the garnish.