THE RED-WINE REEF-POT

(Our Play on Matelote / Fish Stew with Red Wine)

THE RED-WINE REEF-POT

Ingredients: 400g Firm white fish (chunks), 100g Small onions (peeled), 2 cloves Garlic, 100g Mushrooms (halved), 1 tsp Dried Thyme, 1 tsp Black pepper, 2 Bay leaves, 300ml Red wine, 200ml Fish stock, 20g Butter...

Ingredients

  • 400g Firm white fish (chunks)
  • 100g Small onions (peeled)
  • 2 cloves Garlic
  • 100g Mushrooms (halved)
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 300ml Red wine
  • 200ml Fish stock
  • 20g Butter

Cooking Method

  1. The Scorch Fry onions and mushrooms in 1 tbsp oil until blackened and charred.
  2. The Bloom Add garlic and spices with a 30ml splash of wine to release the perfume.
  3. The Swell Add remaining wine and stock; simmer for 10 minutes until liquid is syrupy.
  4. The Marriage Gently add fish chunks; simmer for 5 minutes. Whisk in butter to finish the silk.
  5. The Final Flourish Top with raw fresh parsley and serve with charred bread.

Cuisine: French

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