This Burgundian freshwater fish stew calls for plenty of fruity red wine to produce a robust, full-flavoured dish.


  • For the croutons

  • 2 slices white bread

  • 25ml/1fl oz groundnut oil

  • a knob of butter

  • For the Fish

  • 350g/12oz plaice fillets, skin on

  • 350g/12oz lemon sole fillets, skin on

  • 25g/1oz unsalted butter mixed with 15g/½oz flour (beurre manie)

  • salt and freshly ground black pepper

  • For the Stock

  • 25g/1oz butter

  • 225g/8oz equal quantities carrot, celery, leek and onion chopped and mixed together

  • 1 tbsp brandy

  • 1.2l/2pt chicken stock

  • ½ bottle Beaujolais

  • 1 fresh or dried bay leaf

  • 1 sprig thyme or ½ tsp dried thyme

  • For the Persillade

  • 1 small clove garlic

  • 1 small bunch parsley

  • 24 shallots, peeled

  • ¼ tsp sugar

  • 15g/½oz butter

  • For the Meurette

  • 24 shallots

  • ½ tsp sugar

  • 15g/½oz butter

  • For the Mushroom and Bacon Garnish

  • 1 rasher smoked bacon, rind removed

  • 15g/½oz butter

  • 225g/8oz button mushrooms, cut into quarters


  • 1.

    First, make the croutons. Using a 2.5cm/1in round cutter, cut out 8 discs from the slices of bread and fry them in the groundnut oil, adding a little knob of butter to the pan to give them a golden colour.

  • 2.

    To make the stock, melt the butter in a pan and add the chopped mixed vegetables (known as mirepoix) and fry them until they are just beginning to brown. Add the brandy and boil off the alcohol before adding 900ml/1½pt of the chicken stock, the Beaujolais, bay leaf and thyme. Bring to the boil and simmer for 30 minutes.

  • 3.

    Meanwhile brown the shallots with the sugar and butter in a shallow pan. Add the remaining chicken stock and simmer the shallots gently until they are tender then turn up the heat and reduce the shallots and stock until you have a shiny brown glaze. Set aside and keep warm.

  • 4.

    To make the garnish, cut the bacon into thin strips and fry gently in the butter, add the mushrooms and continue to fry until soft. Season with salt and black pepper then set aside and keep warm.

  • 5.

    Finely chop the garlic and parsley together, to make the persillade.

  • 6.

    Strain the red wine stock into a shallow pan, bring to the boil and boil rapidly to reduce the volume by half. Add the fish fillets and cook gently until it is just tender. (This should take about 5 minutes.)

  • 7.

    Remove the fillets from the pan and place neatly on a warmed serving dish. Break the beurre manie into small pieces and stir into the red wine sauce. Continue to stir until the sauce thickens. Add the meurette, the mushroom and bacon garnish and the persillade. Check the seasoning and add a little salt, if necessary. Spoon the sauce over the fish, top with the croutons and serve. Serve plainly boiled new potatoes and French beans.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1141kj
  • Fat Total 42g
  • Saturated Fat 19g
  • Protein 53g
  • Carbohydrate 147g
  • Sugar 65g
  • Sodium 3215mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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