Entree: France – Alsace – Matelote du Rhin (Alsatian Rhine-style river fish stew braised in red wine with onions and mushrooms)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) mixed freshwater fish fillets (pike, perch, trout), cut into large portions
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 6 shallots (about 6 oz (170 g)), thinly sliced
- 2 garlic cloves, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) dry red wine (preferably Alsatian or other light red)
- 2 cups (480 ml) fish stock (or low-sodium chicken stock)
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tbsp (30 g) chopped fresh parsley, plus extra for garnish
- 2 tbsp (30 ml) lemon juice
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) olive oil (optional, for finishing)

Show original ingredient measurements

- 2 lb (900 g) mixed freshwater fish fillets (pike, perch, trout), cut into large portions
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 6 shallots (about 6 oz / 170 g), thinly sliced
- 2 garlic cloves, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) dry red wine (preferably Alsatian or other light red)
- 2 cups (480 ml) fish stock (or low-sodium chicken stock)
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tbsp (30 g) chopped fresh parsley, plus extra for garnish
- 2 tbsp (30 ml) lemon juice
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) olive oil (optional, for finishing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fish pieces dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a large, wide skillet or Dutch oven over medium-high heat and sear fish briefly 1–2 minutes per side; remove and keep warm.
2. In the same pot, add remaining butter and oil. Reduce heat to medium and sauté the shallots until soft and translucent, about 5–7 minutes. Add garlic and sliced mushrooms and cook until mushrooms release their juices, about 4 minutes.
3. Sprinkle the flour over the shallots and mushrooms and cook, stirring, 1–2 minutes to remove raw flour taste. Stir in tomato paste.
4. Pour in the red wine to deglaze, scraping up any browned bits, then add the fish stock. Add bay leaves and thyme, bring to a gentle simmer and cook uncovered 10 minutes to meld flavors and reduce slightly.
5. Return the fish to the pot, nestling the pieces into the sauce. Simmer very gently (do not boil) 6–8 minutes until fish is just cooked through. Taste and adjust seasoning with salt, pepper, and lemon juice.
6. Remove bay leaves and thyme stems. Stir in chopped parsley and a drizzle of olive oil if desired. Serve immediately with crusty bread, boiled potatoes, or buttered noodles. Garnish with extra parsley.

1. Pat the fish pieces dry and season lightly with salt and pepper. Heat 1 tbsp butter and 1 tbsp oil in a large, wide skillet or Dutch oven over medium-high heat and sear fish briefly 1–2 minutes per side; remove and keep warm.
2. In the same pot, add remaining butter and oil. Reduce heat to medium and sauté the shallots until soft and translucent, about 5–7 minutes. Add garlic and sliced mushrooms and cook until mushrooms release their juices, about 4 minutes.
3. Sprinkle the flour over the shallots and mushrooms and cook, stirring, 1–2 minutes to remove raw flour taste. Stir in tomato paste.
4. Pour in the red wine to deglaze, scraping up any browned bits, then add the fish stock. Add bay leaves and thyme, bring to a gentle simmer and cook uncovered 10 minutes to meld flavors and reduce slightly.
5. Return the fish to the pot, nestling the pieces into the sauce. Simmer very gently (do not boil) 6–8 minutes until fish is just cooked through. Taste and adjust seasoning with salt, pepper, and lemon juice.
6. Remove bay leaves and thyme stems. Stir in chopped parsley and a drizzle of olive oil if desired. Serve immediately with crusty bread, boiled potatoes, or buttered noodles. Garnish with extra parsley.