Matelote

Method

1. 1 Simmer the fish heads and bones with white wine, shallots, and bay leaves for 25 minutes, then strain to obtain the broth.
2. 2 Sauté the mushrooms and chopped red onion in butter for 8 minutes, then set aside.
3. 3 Knead the butter with the flour to form beurre manié balls; this is a way to thicken the dough without frying it beforehand.
4. 4 Bring the broth to a boil, add the chopped carp and eel, and cook for 8 minutes; add the eel 3 minutes before the carp because eel is firmer.
5. 5 Remove the fish, whisk the beurre manié and cream into the broth until thickened, then pour over the fish and sprinkle with parsley.

With an appliance

• Oven 1 hr

  Replace step 4: arrange the eel first, then the carp in the broth, cover and simmer on the middle rack of the oven at 170 degrees for 9 minutes, add the carp 3 minutes after the eel; step 5 still removes the fish before whipping the cream into the sauce.