Matelote De Poissons (French Fish Stew)

This easy stew is all about the freshest seafoods and the best wine.

Photography by Ocs Alvarez | Food Prep by Marc Aubry of Je Suis Gourmand (located at G/F Net1 Center Building, Fort Bonifacio Global City, Taguig City; tel. nos.: 815-8801 to 02)

This easy stew is all about the freshest seafoods and the best wine. Adding cognac to deglaze the pan allows you to scrape the bottom of the pan and make a richer sauce out of the juices of the fish and scallops.

Prep Time
25 mins 
Cooking Time
20 mins 
Ready In
45 mins 
Yield
6
Cuisine
French
Cooking Method
Simmer

INGREDIENTS

COOKING PROCEDURE

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