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Rosi StoyanovaRosi Stoyanova
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Fat Berta
Translated by
Fat Berta
Matelote
23/09/2015
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Preparation
25 min.
Cooking
30 min.
Тotal
55 min.
Servings
4

Ingredients

  • turbot - 16 oz (460 g)
  • white fish - 16 oz (460 g)
  • shrimp - 8 oz (225 g)
  • mussels - 2 lb (1 kg)
  • onions - 3 heads
  • white wine - 1 4/5 cups (430 ml)
  • butter - 1/3 cup (90 g)
  • parsley - 2 tbsp
  • flour - 2 tbsp (30 g)
  • black pepper
  • lemon juice
  • salt
measures

How to cook

Cut the fish, peel the shrimp and clean the mussels.

Saute the onions in half the butter, then add the mussels and 3-4 tbsp water. Put a lid on and saute until the shells open up.

Drain out the broth and pour it into a pot with the wine. Put in the fish and saute 5-8 min. Take the fish out and boil the broth.

Mix the flour with the remaining butter and add this to the liquid, stir until thickened.

Add the parsley, shrimp, fish, mussels, season with salt and black pepper, stir and serve.

Rating

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