Pochouse (Burgundy Freshwater Fish Stew with White Wine)
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Ingredients
- 300 g trout fillets
- 300 g hake fillets
- 350 ml dry white wine
- 300 ml fish stock
- 4 shallots, finely sliced
- 2 garlic cloves
- 15 g fresh flat-leaf parsley, chopped
- 30 g unsalted butter
Nutrition (per serving)
- Calories
- 308 kcal
- Protein
- 30 g
- Carbohydrate
- 5.8 g
- of which sugars
- 3.1 g
- Fat
- 11.9 g
- of which saturates
- 5.1 g
- Fibre
- 1.1 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and cook the shallots and garlic for 5 minutes until softened.
- 2
Pour in the white wine and fish stock, bring to a simmer and cook for 10 minutes until slightly reduced.
- 3
Cut the trout and hake into large chunks and lower into the pot, cover and poach for 8-10 minutes until the fish flakes easily.
- 4
Season well and scatter with the parsley.
- 5
Ladle into bowls, dividing the fish evenly between them.
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