📝 About This Recipe
Hailing from the riverbanks of the Loire and the Seine, this rustic masterpiece is often referred to as the 'Coq au Vin of the Sea.' It features tender chunks of eel gently poached in a robust, aromatic red wine reduction, balanced by the earthy sweetness of pearl onions and mushrooms. This dish captures the soul of French country cooking, offering a rich, velvety texture and a complex depth of flavor that is both sophisticated and deeply comforting.
🥗 Ingredients
The Eel and Marinade
- 2 lbs Freshwater Eel (cleaned, skinned, and cut into 2-inch pieces)
- 1/4 cup Cognac or Brandy (for flambéing)
- 750 ml Dry Red Wine (preferably a Pinot Noir or Burgundy)
Aromatics and Base
- 3 tablespoons Unsalted Butter (divided)
- 4 oz Bacon Lardons (thick-cut bacon sliced into matchsticks)
- 15 pieces Pearl Onions (peeled)
- 8 oz Button Mushrooms (cleaned and halved)
- 2 cloves Garlic (smashed)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 2 tablespoons All-purpose Flour (for the beurre manié)
Garnish and Finishing
- 4 slices French Bread (thickly sliced for croutons)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Pat the eel pieces dry with paper towels and season them lightly with salt and freshly ground black pepper.
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2
In a large heavy-bottomed Dutch oven or sauté pan, melt 1 tablespoon of butter over medium heat. Add the bacon lardons and cook until golden brown and crispy.
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3
Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the pearl onions and mushrooms, sautéing until they are lightly caramelized, then remove and set aside with the bacon.
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4
In the same pan, add the eel pieces in a single layer. Sear them for 2-3 minutes on each side until they begin to firm up and take on a little color.
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5
Carefully pour the Cognac over the eel. If using a gas stove, tilt the pan slightly to ignite, or use a long reach lighter. Let the flames subside to cook off the harsh alcohol.
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6
Pour in the entire bottle of red wine. Add the smashed garlic and the bouquet garni. The liquid should just cover the fish; if not, add a splash of fish stock or water.
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7
Bring the liquid to a very gentle simmer. Do not let it boil vigorously, as this will toughen the delicate eel meat. Cover and simmer for 20-25 minutes.
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8
While the eel simmers, prepare a 'beurre manié' by mixing the remaining 2 tablespoons of softened butter with the 2 tablespoons of flour until a smooth paste forms.
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9
Once the eel is tender (it should flake easily), use a slotted spoon to carefully remove the fish pieces and place them in a warm serving tureen.
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10
Discard the bouquet garni. Increase the heat under the wine sauce and whisk in the beurre manié bit by bit. Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon.
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11
Return the eel, bacon, onions, and mushrooms to the sauce. Stir gently to reheat everything through, about 2-3 minutes.
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12
In a separate small skillet, fry the bread slices in a little butter until golden and crisp to create 'croutons'.
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13
Taste the sauce one last time, adjusting salt and pepper as needed. The sauce should be glossy, dark, and deeply flavorful.
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14
Serve the Matelote in deep bowls, garnished generously with fresh parsley and the buttery fried croutons.
💡 Chef's Tips
Use a high-quality red wine that you would actually enjoy drinking; a cheap wine will yield a bitter sauce. If you cannot find fresh eel, monkfish or firm catfish make excellent substitutes due to their meaty texture. Be very gentle when stirring the stew once the eel is cooked to prevent the fish from breaking apart. For an extra touch of luxury, rub the fried croutons with a raw garlic clove while they are still hot. Always ensure the eel is skinned by your fishmonger to save significant preparation time and effort.
🍽️ Serving Suggestions
Pair with a glass of the same Pinot Noir used in the cooking for a perfect flavor bridge. Serve alongside buttery mashed potatoes or steamed baby potatoes to soak up the exquisite red wine sauce. A simple green salad with a sharp vinaigrette helps cut through the richness of the stew. For a traditional touch, serve with a side of glazed carrots or buttered peas. Offer extra crusty baguette on the side—not a drop of this sauce should go to waste!