French Fish Stew

A traditional recipe using freshwater fish and brandy.

1,5kg freshwater fish, such as carp,trout or eel
45 ml plain flour
50g butter
225g smoked bacon, cut into thin strips
4 shallots, very finely chopped
225g small onions
225g mushrooms, chopped
120 ml brandy
1 litre red wine
300 ml chicken stock
1 clove garlic, chopped
1 bouquet garni
chopped fresh parsley, to garnish
garlic bread, to serve

Clean the fish, fillet and cut into slices. Coat with flour.
Brown the fish, in a large pan, and set aside
Add the bacon, shallots and onions and cook over a low heat for 10 minutes.
Stir in the mushrooms and cook for another 5 minutes.
Pour in the brandy. Add the red wine and simmer for a few minutes.
With a slotted spoon, remove the fish and keep hot. In a small bowl, blend the remaining flour
with a little cold water and stir into the pan. Bring to the boil and cook for 5 minutes, then
return the fish to the pan.
serve garnished with chopped parsley and accompanied by garlic bread.

Serves 6