Classic French Matelote

Ingredients

• 500g (1.1 lb) freshwater fish fillets (such as perch or pike), cut into chunks 500g (1.1 lb) freshwater fish fillets (such as perch or pike), cut into chunks
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the fish fillets, mussels, and shrimp to the pot. Pour in the red wine and let it simmer for a few minutes to reduce.
3. 3.
   Pour in the fish or vegetable broth and add the diced tomatoes, bay leaves, and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the fish is cooked through and the mussels have opened.
5. 5.
   Remove the bay leaves from the pot. Serve the Matelote hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mussels — Make sure to clean and debeard the mussels before adding them to the stew. Discard any mussels that do not close when tapped or those with broken shells.
• Freshwater fish — Choose firm and white-fleshed fish fillets, such as perch or pike, for the best results in this recipe. Remove any bones before cutting them into chunks.

Tips & Tricks

• For a richer flavor, you can marinate the fish and seafood in the red wine for 30 minutes before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Feel free to customize the seafood selection based on your preferences and availability. Adding eel or other types of fish can add depth to the dish.
• Serve the Matelote with a side of crusty bread or boiled potatoes to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Matelote hot in individual bowls, garnished with freshly chopped parsley. Accompany it with a side of crusty bread or boiled potatoes to complete the meal.

Presentation advice

To enhance the presentation, place a few cooked mussels in their shells on top of each serving. Sprinkle some additional chopped parsley over the stew for a pop of color.