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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Alsatian Fish Stew (Matelote de poissons d'Alsace)

Serves 6 Difficulty 4/5 Ingredients 20 Steps 11

Ingredients

  • 1 lb filet of pike
  • 1 lb filet of carp
  • ½ lb eel
  • 1 lb filet of perch
  • 6 crayfish
  • 2 shallots, finely minced
  • Salt
  • Heads and tails of the above fish to make a broth
  • 1 cup Riesling wine (or other dry white wine)
  • 1 oz white granulated sugar
  • 1 oz butter
  • 1 oz flour
  • ½ cup cream
  • 1 bouquet garni
  • Pepper
  • Croutons
  • 1 clove garlic
  • 4 oz (½ cup) grelot onions (may substitute Mexican green onions)
  • 4 oz (½ cup) fresh white mushrooms
  • Fresh parsley, chopped

Steps

  1. Wash fish. Remove debris. Cut into approximately 2 oz pieces.
  2. Place fish and crayfish in buttered baking dish. Add finely minced shallots. Salt lightly.
  3. Make fumet from fish heads and tails, Riesling, 1 quart water, bouquet garni, garlic, salt and pepper. Simmer 30 min.
  4. Strain boiling stock over fish in dish. Cover with aluminum foil.
  5. Bake at 450°F, 10 min. Remove from oven.
  6. Place stock in casserole or Dutch oven. Mix butter with flour. Add to liquid, stirring to avoid lumps. Reduce to desired thickness.
  7. Add cream. Heat gently until it boils. Stop cooking. Strain through a chinois.
  8. Arrange fish on well-heated plate. Coat with sauce.
  9. Sauté onions and mushrooms. Add to plate with a few garlic-rubbed croûtons.
  10. Add one crayfish per plate.
  11. Sprinkle with chopped parsley.

Notes from the original

  • As an accompaniment, serve with Nouilles fraîches à l'Alsacienne (fresh Alsatian noodles), or steamed potatoes.
  • A dry Riesling will enhance the flavour of the different fishes.

Source. Adapted from “Cookbook:Alsatian Fish Stew (Matelote de poissons d'Alsace)” by Wikibooks contributors, revision of 2026-04-12, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.