Dish

Pôchouse

Pôchouse is made with a variety of freshwater fish, such as pike, perch, and eel, as well as vegetables like onions, carrots, and leeks. The fish is first sautéed in butter and then simmered in a broth made with white wine, garlic, and herbs. The vegetables are added towards the end of the cooking process to ensure they retain their texture and flavor. The dish is typically served with crusty bread and a dollop of rouille, a garlic and saffron mayonnaise.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Pôchouse has been a staple of Burgundian cuisine for centuries. It was originally made by fishermen who would use the fish they caught in the Saône River. Today, it is a popular dish in many French restaurants and is often served during the winter months.

Dietary considerations

Pôchouse is a high-protein dish that is low in fat and calories. However, it is not suitable for those with fish or shellfish allergies or who are sensitive to alcohol.

Variations

There are many variations of Pôchouse, with some recipes calling for the addition of bacon or cream. Some versions also include mussels or other shellfish.

Presentation and garnishing

Pôchouse is traditionally served in a large earthenware pot, with the fish and vegetables arranged in layers. A sprig of fresh thyme or parsley makes a beautiful garnish.

Tips & Tricks

To ensure the fish stays tender and moist, be careful not to overcook it. The rouille can be made ahead of time and stored in the refrigerator for up to a week.