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Recipe · Burgundy
Pochouse bourguignonne
Burgundy pochouse (river fish stew)
⏱ 75 minServes 6Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)mixed river fish
750 ml (3 cups)white Burgundy wine
200 g (7 oz)smoked lardons
3 clovesgarlic, chopped
3onions, sliced
2 tbspflour
1bouquet garni
- 1.5 kg (3.3 lb) mixed river fish
- 750 ml (3 cups) white Burgundy wine
- 200 g (7 oz) smoked lardons
- 3 cloves garlic, chopped
- 3 onions, sliced
- 2 tbsp flour
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the fish into large chunks.
- Cook the lardons, onions and garlic for 8 minutes, then stir in the flour.
- Add the wine and bouquet garni and bring to a simmer.
- Add the firmest fish first, then the more delicate ones.
- Poach gently for 15 minutes.
- Adjust the seasoning and serve hot with garlic-rubbed croutons.
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