Name: Matelote De Poissons (French Fish Stew)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3/4 cup plus 1/3 cup Butter; 3 medium lapu-lapu ((use fillet), halved); 24 pieces deep-sea scallops; 1/4 Cup cognac; 2 carrot (thinly sliced); 2 onion (thinly sliced); 2 cups bacon ((use smoked slab bacon), diced); 4 cloves Garlic (crushed); 4 pieces bay leaf; 1 piece cloves; 750 ml white wine; 2 cups button mushrooms (sliced); 1/4 Cup parsley sprigs (chopped); Salt

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.

Matelote De Poissons (French Fish Stew)

Marc Aubry of Je Suis Gourmand

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

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Prep Time 25

Cook Time 20

Resting Time 30

Total Time 45

Course Soup

Cuisine French

Servings

Ingredients

Matelote De Poissons (French Fish Stew)

3/4 cup plus 1/3 cup Butter
3 medium lapu-lapu (use fillet), halved
24 pieces deep-sea scallops
1/4 Cup cognac
2 carrot thinly sliced
2 onion thinly sliced
2 cups bacon (use smoked slab bacon), diced
4 cloves Garlic crushed
4 pieces bay leaf
1 piece cloves
750 ml white wine
2 cups button mushrooms sliced
1/4 Cup parsley sprigs chopped
Salt

Instructions

In a big pan, heat 3/4 cup butter. Sauté the lapu-lapu and scallops, then set the scallops aside.
Add cognac to pan and deglaze. Then add carrots, celery, onions, bacon, garlic, bay leaves, and clove. Pour in white wine. Bring to a boil then lower heat and simmer for 20 minutes.
Add the sliced mushrooms then stir in remaining 1/3 cup of butter to the sauce.
Put the scallops back in at the last moment add the parsley. Season with salt and pepper.