"Matelote of fish Normandie Or Eel Soup

This dish is sometimes called Matelote of Eels Normandie. The fish are traditionally eels, but any fish can be used.


  • 2 pounds eel or other fish
  • 2 egg yolks
  • 1 1/2 cups cider
  • Tarragon
  • Parsley
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 1/2 cup cream
  • Fresh sorrel or lemon juice
  • 2 egg yolks
  • 12 small onions
  • 6 mushrooms
  • Fried croutons
  • Butter
  • Lemon juice
  • Cream
  • Mirepoix (see this page)
  • Arrange a mirepoix on the bottom of a large saucepan

    Fry brown in butter with sliced onions two pounds of fresh sliced fish, using several kinds.

    Add three tablespoonfuls of flour, half a dozen sliced mushrooms, salt, pepper, and lemon-juice to season, a pinch of sweet herbs, and Cider and stock in equal parts to cover.

    Bring to boil.

    Simmer for 20 minutes to half hour and remove the eel or fish.

    Keep the pot simmering until the bouillon is reduced to about a cup.


    Blend in the flour and butter in anther saucepan until thick. Remove from heat and add egg yolks.

    Pour sauce over fish or eels.

    Garnish with small white onions browned in butter and cooked until soft.

    Serve with croutons or garlic bread


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