Main Course
Burgundian pochouse
Pochouse is a bit like fish soup but Burgundian-style!
25 min
Prep time
60 min
Cook time
6
Servings
Intermediate
Difficulty
1h25
Total time
Ingredients
Instructions
-
1
Clean the fish, cut them into pieces.
-
2
Put the heads in a pot with water, chopped onion with a clove of garlic, carrot, bouquet garni, and seasoning.
-
3
Simmer gently for 45 minutes. Strain, then reduce strongly.
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4
In another pot, put the crushed garlic cloves, aromatics, and seasoning, deglaze with wine and add the fish.
-
5
Bring quickly to a boil (at this point you can add a small glass of cognac and flambe), and cook for 10 minutes. Meanwhile, thicken 2 dl of reduced stock with butter mixed with flour.
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6
When the fish is cooked, remove them and keep warm.
-
7
Add the thickened stock and cream to the pot.
-
8
Season as needed, pour the sauce over the fish, sprinkle generously with chopped parsley and serve hot with fried croutons.
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