Pôchouse à la Bourguignonne

Ingredients

• 500g (1.1 lb) mixed freshwater fish fillets (such as perch, pike, eel) 500g (1.1 lb) mixed freshwater fish fillets (such as perch, pike, eel)
• 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
• 250ml (1 cup) red wine (preferably Burgundy) 250ml (1 cup) red wine (preferably Burgundy)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of parsley 1 sprig of parsley
• Salt and pepper to taste Salt and pepper to taste
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the red wine to the pot and let it simmer for a few minutes to reduce slightly.
3. 3.
   Add the canned diced tomatoes, bay leaves, thyme, and parsley to the pot. Season with salt and pepper to taste.
4. 4.
   Gently place the fish fillets into the pot, ensuring they are submerged in the broth. Cover the pot and let it simmer for about 15-20 minutes, or until the fish is cooked through and tender.
5. 5.
   Remove the bay leaves, thyme, and parsley sprig from the pot. Taste the broth and adjust the seasoning if needed.
6. 6.
   Serve the Pôchouse hot in bowls, accompanied by crusty bread to soak up the flavorful broth.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If perch, pike, or eel are not available, you can substitute with other firm white fish such as cod or haddock.

Tips & Tricks

• For a richer flavor, you can marinate the fish fillets in red wine for 30 minutes before cooking.
• Serve the Pôchouse with a dollop of rouille, a traditional French sauce made with garlic, saffron, and olive oil, for an extra burst of flavor.
• If you prefer a thicker broth, you can add a tablespoon of flour to the sautéed onions and garlic before adding the red wine.

Serving advice

Serve the Pôchouse in individual bowls, making sure to include a generous amount of fish and broth in each serving. Accompany it with crusty bread to soak up the flavorful broth.

Presentation advice

Garnish each bowl of Pôchouse with a sprig of fresh parsley or thyme to add a touch of freshness and visual appeal.