French Fish Stew - Matelotte

Recipe By:
Arianaa
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  • Total Time 50 min Ico-add
  • Yield 4 Servings
  • Level Medium

The word matelotte refers to a quickly moving dance of sailors. In this baked French fish stew of the same name the flavors of wine, onions, mushrooms, et al, will dance pleasingly through your taste buds.
 

Ingredients

  • 1 1/2 pounds salmon fillet
  • 2 tablespoons vegetable oil
  • Salt and white pepper to taste
  • 1 cup onion, chopped
  • 2 tablespoons shallots, chopped
  • 1 tablespoon garlic, chopped
  • 2 cups dry red wine
  • 3 cups fish stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 pound small mushroom caps, cleaned
  • 1 tablespoon olive oil
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Directions

  1. 1. Preheat oven to 400 degrees F.
  2. 2. Wash the salmon fillet. Pat dry. Remove the skin and bones, and cut across into 12 equal pieces.
  3. 3. Heat the oil in a frying pan. Season the salmon with salt and pepper; brown on all sides.
  4. 4. Transfer the salmon to an oven proof casserole dish, cover and keep warm.
  5. 5. Add the onion, shallots and garlic to the still hot frying pan and cook over low heat for two minutes. Pour in the wine and fish stock.
  6. 6. Transfer the contents to a medium saucepan. Bring to a boil and let simmer to reduce by half.
  7. 7. Melt the butter in the frying pan and mix in the flour, whisk to make a roux. Add the mushrooms and continue to cook until the mushrooms are wilted. Add this to the sauce.
  8. 8. Pour sauce over fish and bake the salmon for 10 minutes or until all is heated throughout.
  9. 9. Arrange two pieces of salmon in the middle of warm plates. Spoon the sauce over the top.
  10. 10. Can be accompanied with noodles or rice and a green vegetable.