Ecomely

Language

Pochouse (Burgundy freshwater fish stew): photo of the dish
Illustrative photo: Pochou — CC BY-SA 4.0, Wikimedia Commons
Fish & seafood

Pochouse (Burgundy freshwater fish stew)

Freshwater fish stew in white Burgundy wine, with bacon and garlic croutons: the specialty of Verdun-sur-le-Doubs.

  • 1 h
  • 4 servings
  • Medium
  • Moderate
  • Burgundian

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Nutrition facts

714 kcal per serving

Protein
41.4 g
Carbohydrates
28.5 g
of which sugars
5.4 g
Fat
33.9 g
of which saturated fat
19.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Brown the lardons and pearl onions in butter.
  2. Add the fish, wine, one garlic clove and the bouquet garni; simmer gently for 15 min.
  3. Remove the fish and keep warm; thicken the broth with the rest of the butter mixed with the flour, add the cream and reduce for 5 min.
  4. Pour the sauce over the fish and serve with croutons rubbed with garlic.

More ideas

Salmon Pasta20 min · 4 serv.Tuna Tomato Pasta20 min · 4 serv.Shrimp Pad Thai30 min · 4 serv.Baked salmon25 min · 4 serv.Cod with lemon butter sauce25 min · 4 serv.Moules marinières (mussels in white wine)30 min · 4 serv.Brandade (salt cod and potato gratin)55 min · 4 serv.Garlic parsley shrimp15 min · 4 serv.

Original Ecomely recipe.