Topic · Cold Soups and World Soups

Pochouse, from France

Pôchouse of Auxerre

Pochouse is a traditional freshwater fish stew with its origin in Burgundy, a region in France that is well known for its wine and food. Pochouse was initially made by an innkeeper in the 16th century at Chalon-sur-Saone in Burgundy out of pike, eel, salmon, trout, and perch all still considered as a key ingredient.

Traditionally Pochouse was made out of a variety of native fish from Burgundy’s many rivers where two of the fish to be used were required to be rich such as salmon and eel. At the same time, the other would be white fish such as catfish, perch, pike, trout, or even carp.

Pochouse is usually served with a creamy sauce. Many people have gone further to refer to Pochouse as the Bouillabaisse of Burgundy, which is a stretch, in my opinion.

4 lb freshwater fish preferably, (cut into 1 ½-in. chunks)
5 oz bacon ( julienned into sticks)
4 oz butter, (unsalted)
1 lb onions, (peeled and sliced)
3 cups white wine, (dry)
6 medium garlic cloves, (peeled and chopped)
2 medium carrots, (peeled and finely sliced)
2 medium celery sticks, (washed and finely sliced)
0.3 cup all-purpose flour, (sifted)
0.25 tsp salt and freshly ground pepper, (to tatste)
1 pinch cayenne pepper, (to taste)
24 medium croutons slices, (for garnish when serving )

Make the Pochouse soup:

Blanch the bacon for about one minute in boiling water. Rinse and drain again.
Melt 1-½ oz. of the butter in a 6-quart pot. Add the onions, bacon, and cook, stirring, over low heat for about 7 minutes, until lightly golden. Season with salt, pepper, and a pinch of cayenne pepper.
Pour in the wine and bring to a simmer. Add the garlic, carrot, celery, and fish, and simmer for 20 minutes. Remove the fish and keep warm in a serving bowl or tureen.

Thicken the Pochouse soup:

Make a beurre-manié with the rest of the butter and the flour. Blend in 3 tablespoons of the broth, return mixture to the pot and cook over low heat, stirring for 5 minutes or until the sauce thickens to a creamy consistency.

Serve the Pochouse soup:

Pour the soup over the fish and serve immediately, accompanied by the croutons.