Sometimes a matelote is a ragoût of beef cooked with red wine, mushrooms, and onions, but, generally speaking, the name is applied to a fish stew – a fisherman’s dish. It may be made with one kind of fish, with eels for instance, but is more often taken as a method for cooking an assortment of fish, and particularly perhaps those generally considered to be lacking in flavour.
Correctly, freshwater fish are used for this dish, but in England, where these are not so readily obtainable as in France (although both carp and pike are now sometimes to be found in our shops), it is useful to adapt the method to a miscellaneous collection of sea fish. An adapted recipe is given.
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