How to Make Matelote sauce

• In a large saucepan, melt the butter over medium heat. Add the onions, bacon, and garlic, and cook until the onions are translucent and the bacon is slightly crispy.
• Add the mushrooms to the pan and cook for another 5 minutes until they begin to soften.
• Sprinkle the flour over the mixture and stir well to coat everything. Cook for a minute to cook off the raw flour taste.
• Pour in the red wine and fish stock, stirring constantly to avoid lumps. Add the tomato paste and bay leaf, and season with salt and pepper to taste.
• Bring the sauce to a simmer and add the fish fillets to the pan. Cover and cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
• Remove the fish from the pan and set aside on a serving platter. Continue simmering the sauce for another 10-15 minutes to reduce and thicken.
• Remove the bay leaf from the sauce and pour it over the fish fillets. Garnish with fresh parsley.
• Serve the Matelote sauce and fish with steamed potatoes or crusty bread to soak up the flavorful sauce.

Matelote sauce is a classic French fish sauce that is rich, flavorful, and perfect for enhancing the taste of various fish fillets. The combination of red wine, mushrooms, onions, and bacon creates a savory and aromatic sauce that pairs beautifully with different types of seafood. The sauce is simmered to develop its depth of flavors and is traditionally served with fish, accompanied by potatoes or bread. It is a delicious and hearty sauce that brings a taste of French cuisine to your table.

Facts about the sauce:

1. Matelote sauce originated in France and is a staple in traditional French cuisine.
2. The name “matelote” comes from the French word “matelot,” which means sailor, reflecting the sauce’s association with fish and seafood.
3. The sauce is typically made with red wine as the base, which adds richness and complexity to the flavor.
4. Besides fish, Matelote sauce can also be used with other seafood such as mussels or shrimp.
5. The addition of mushrooms, onions, and bacon adds depth and earthiness to the sauce.
6. Matelote sauce is often simmered for an extended period to allow the flavors to meld and intensify.
7. The sauce can be thickened with flour or a roux to achieve the desired consistency.
8. Matelote sauce is a versatile sauce that can be adapted to personal preferences by adjusting the ingredients and seasonings.
9. It is a popular choice for serving with fish during festive occasions or special dinners.