matelote

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      A matelote (French: [matlɔt]) is the name given in French cooking to a fish stew made with white or red wine. It is normally made with freshwater fish, and may contain a mixture of different fish or a single species. It is traditionally garnished with small onions and mushrooms that have been cooked with the fish.


      Name and techniques


      Matelote is the feminine form of Matelot – sailor. The Dictionnaire de l'Académie française dates the word from the 16th century and defines it as "A dish consisting of one or more kinds of freshwater fish, stewed with wine and herbs". The term is recorded in English use from the 18th century onward. Matelotes are also called meurettes, pochouses, pauchouses, potchouzes, or waterzoï according to district and method of preparation.
      According to Prosper Montagné in Larousse Gastronomique, the only matelote made from sea fish is the matelote à la normande, which is made with sole, conger eel and gurnet. Montagné adds, "The term matelote is also loosely and improperly applied to dishes made of veal and poultry. We confine ourselves merely to mentioning this misnomer. We cannot recommend that it should be used in the drawing-up of menus".
      Most matelotes are garnished with small onions and mushrooms, cooked with the fish, and often with freshwater crayfish cooked in a court-bouillon. Croutons or other variants of fried bread are generally served with the dish.


      Variants



      Despite the disapproval of Larousse, calves' brains may be served en matelote, poached in stock with sliced onions, carrots and red wine, served sliced, garnished with the glazed onions, mushrooms and heart-shaped croutons typical of matelotes. In the mid-18th-century the English cook Hannah Glasse published a recipe for what she called "A Pig Matelot", which included crayfish, eels, white wine and herbs, but also most of a whole pig, chopped into pieces. In 1909 Auricoste de Lazarque published a recipe for Matelote sans poisson, for those who have been let down by their fishmonger. It uses most of the usual ingredients but replaces the missing fish with slices of firmly-cooked omelette.


      Notes, references and sources




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      = References

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      = Sources

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      Bickel, Walter (1989). Hering's Dictionary of Classical and Modern Cookery (eleventh ed.). London: Virtue. ISBN 978-3-8057-0307-9.
      David, Elizabeth (1999) [1980]. Elizabeth David Classics. London: Grub Street. ISBN 978-1-902304-27-4.
      David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
      Glasse, Hannah (1746). The Art of Cookery, Made Plain and Easy. London: Ashburn's. OCLC 1156008991.
      Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. ISBN 978-0-600-02352-4. OCLC 1285641881.
      Saulnier, Louis (1978). Le Répertoire de la Cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491.

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    Matelote | Traditional Stew From France, Western Europe

    Matelote is a popular French fish stew made with freshwater fish such as eel, salmon, and carp, a fish stock broth, and the best red or white wines. The name matelote means sailor in French, and the stew is also known as fisherman's Coq au vin.

    Matelote - Wikipedia

    A matelote is the name given in French cooking to a fish stew made with white or red wine. It is normally made with freshwater fish , and may contain a mixture of different fish or a single species. It is traditionally garnished with small onions …

    Matelote Recipe - Food52

    Jan 26, 2022 · Matelote is made from freshwater fish local to towns in Alsace, France, cooked in wine from the same region. There’s cognac and pancetta and a cornucopia of seafood, all served up in a buttery, boozy broth.

    French Seafood Stew | Recipes | Cook for Your Life

    Matelote de Poissons is a french seafood stew that is delicious and easy to make! It's a beautiful deep golden orange studded with pink shrimp and black mussels.

    Matelotage - Wikipedia

    Matelotage (French for "seamanship") was an agreement amongst pairs of European sailors, in particular buccaneers, in the 17th and early 18th century.As part of this economic partnership, "matelots" would agree to share their incomes, and inherit …

    Matelote Definition & Meaning - Merriam-Webster

    The meaning of MATELOTE is a stew made usually of fish in a seasoned wine sauce.

    Matelote – Wikipedia

    Matelote ist ein traditionelles Fischgericht der französischen Küche, das mit Rot- oder Weißwein zubereitet wird. Der Begriff Matelote wird allgemein für Fischgerichte mit Süßwasserfischen und Wein verwendet, insbesondere Aale, Karpfen, Hechte, Forellen und Barben.

    Fischeintopf Matelote aus dem Elsass aus Kitchen Impossible

    Mar 12, 2020 · Einen Fischeintopf namens Matelote du Bord du Rhin (übersetzt: Matelote vom Rheinufer). Klassisch als Beilage gibt es zur Fischsuppe Nudeln mit brauner Butter und Croutons. Neben Zander wandern Aal, Forelle und Flußkrebse …

    MATELOT definition and meaning | Collins English Dictionary

    MATELOT definition: a sailor | Meaning, pronunciation, translations and examples

    Matelote - definition of matelote by The Free Dictionary

    matelote - highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock