| Prep: 45 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 12g | 4g | 45g |
| sugars | fibre | protein | salt |
| 5g | 4g | 30g | 0.8g |
Why I Love French Fish Matelote with Forest Mushrooms and White Wine, Served with Vegetable Pilaf Rice, and Red Wine and Confit Shallot Sauce
I absolutely adore this Fish Matelote with Forest Mushrooms and White Wine, Served with Vegetable Pilaf Rice, and Red Wine and Confit Shallot Sauce. This rich, hearty dish is a testament to my love for all things seafood. Though grown up in the windswept coast of Maine, my culinary explorations have taken me far beyond my native New England’s shores, and this French-inspired recipe is a perfect example of that. I’ve taken the bounty of my local Maine waters and given it a hearty and robust French twist.
Flavors that Tell a Story
The dish begins with a choice of white fish fillets, selected preferably from the local catch. Each fillet is then lightly dusted with flour and cooked to perfection in a pan of melted butter, infusing it with a rich, savory quality that sets the stage for the rest of the dish. Next, a variety of forest mushrooms are added, their earthy flavor serving to balance the delicate fish.
We then come to the pilaf, a delightful side that compliments the main dish wonderfully. With vegetables such as peas and carrots mixed with garlic and onion, it’s a flavorful bed of rice that ties everything together.
All these are generously cloaked in a red wine and confit shallot sauce, lending the dish a crimson depth and a sweet, tangy undertone. I must admit I learned the sauce technique from a famed French Chef, Julia Child, who inspired me, among countless other chefs around the world, to bring French cuisine into the mainstream.
A Meal to Remember
This Fish Matelote with Forest Mushrooms and White Wine, Served with Vegetable Pilaf Rice, and Red Wine and Confit Shallot Sauce is not just a meal. It’s an experience. Similar to the classic Coq au Vin, the combination of the earthiness of the mushrooms, the rich wine sauce, and the delicacy of the fish, it’s like bringing a little piece of France to your dining table.
It’s a fantastic choice for a cozy, comforting dinner and pairs wonderfully with a glass of your favorite chilled white wine. It’s also a brilliant dish to serve to guests, given its undoubted gourmet appeal. Lastly, my daughters Erin and Samantha, my toughest food critics, have given this recipe their seal of approval. So, from my kitchen to yours, I hope you’ll find the same joy in it that I do.
What You’ll Need
- For Fish Matelote:
- 6 large white fish fillets (cod, halibut, or hake)
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 cups mixed forest mushrooms (shiitake, cremini, oyster)
- 1 1/2 cups dry white wine
- 4 garlic cloves, minced
- Salt and pepper to taste
- For Vegetable Pilaf Rice:
- 2 cups long-grain white rice
- 4 cups chicken or vegetable broth
- 1 cup diced carrots
- 1 cup peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- For Red Wine and Confit Shallot Sauce:
- 2 cups red wine
- 1/2 cup sugar
- 8 shallots, peeled and left whole
- 2 teaspoons red wine vinegar
- 4 tablespoons butter
Method
Step One
To prepare the Fish Matelote, season the fish fillets with salt and pepper and dredge them in the flour. In a large pan, melt the butter over medium heat. Once the butter starts sizzling, add the fish fillets and cook on each side until golden brown. Remove from the pan and set aside.
Step Two
In the same pan, add the forest mushrooms and sauté until they start to release their juices. Add the garlic and cook until it starts to become fragrant. Pour in the white wine, making sure to scrape the bottom of the pan to release any brown bits. Return the fish fillets to the pan, reduce the heat to low, cover and let simmer for about 15-20 minutes, until the fish is cooked through.
Step Three
While the fish is simmering, start preparing the Vegetable Pilaf Rice. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it becomes translucent. Next, add the garlic and sauté until it becomes fragrant. Add the rice and stir until all the grains are coated in the oil.
Step Four
Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce heat to low, cover and let simmer until the rice is cooked and all the liquid has been absorbed, about 15-20 minutes. During the last 5 minutes, add the carrots and peas, and season with salt and pepper to taste. Fluff the rice with a fork before serving.
Step Five
While the rice is cooking, prepare the Red Wine and Confit Shallot Sauce. In a small saucepan, bring the red wine, sugar and shallots to a boil. Reduce heat and let simmer, uncovered, until the wine has reduced by half and the shallots are soft, about 15-20 minutes.
Step Six
To finish the sauce, stir in the butter, one tablespoon at a time, until it is fully incorporated. Add the red wine vinegar and stir well. Season with salt and pepper to taste.
Step Seven
To serve, spoon some of the Vegetable Pilaf Rice onto each plate. Top with a fish fillet and spoon over some of the Red Wine and Confit Shallot Sauce. Enjoy your Fish Matelote with Forest Mushrooms and White Wine, Served with Vegetable Pilaf Rice, and Red Wine and Confit Shallot Sauce!
