Discover pôchouse, a traditional Burgundian freshwater fish stew made with regional fish and wine. Explore the history and slow-cooked character of this classic dish.
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. with salt, pepper, and a pinch of cayenne pepper.
Pour in the wine and bring to a . Add the garlic, carrot, celery, and fish, and simmer for 20 minutes. Remove the fish and keep warm in a serving bowl or tureen.
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 .
Pour the soup over the fish and serve immediately, accompanied by the croutons.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
