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Luxembourgish River Fish Stew
Friture de la Moselle Inspired
A delicate and flavorful stew inspired by Luxembourg's Friture de la Moselle, featuring a medley of small river fish poached in a light, herb-infused broth with a hint of Riesling wine, capturing the essence of the Moselle region.
🧂 Ingrédients
- 500 g Assorted small river fish(e.g., perch, roach, gudgeon, cleaned and scaled)
- 2 medium Leeks(white and light green parts only, thinly sliced)
- 2 medium Carrots(peeled and thinly sliced)
- 2 medium Celery stalks(thinly sliced)
- 3 medium Shallots(finely chopped)
- 2 cloves Garlic cloves(minced)
- 150 ml Dry white wine (Riesling)
- 750 ml Fish stock
- 3 tbsp Fresh parsley(chopped, plus extra for garnish)
- 2 tbsp Fresh chives(chopped)
- 1 Bay leaf
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper
- for serving Lemon wedges
👨🍳 Instructions
- 1
Prepare the fish: Ensure the small river fish are cleaned, scaled, and gutted. Rinse them thoroughly under cold water and pat dry.
💡 Conseils de pro: Using a variety of small river fish will provide a more complex flavor profile. - 2
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks, carrots, celery, and chopped shallots. Sauté until softened, about 5-7 minutes.
💡 Conseils de pro: Do not brown the vegetables; they should be tender and slightly translucent. - 3
Add the minced garlic and cook for another minute until fragrant.
💡 Conseils de pro: Garlic can burn easily, so add it towards the end of sautéing the vegetables. - 4
Pour in the dry white wine (Riesling) and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce slightly for about 2-3 minutes.
💡 Conseils de pro: This deglazing step adds a layer of flavor to the broth. - 5
Add the fish stock, bay leaf, chopped parsley, and chopped chives. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
💡 Conseils de pro: Use a good quality fish stock for the best flavor. Adjust seasoning carefully. - 6
Carefully add the prepared small river fish to the simmering broth. Ensure they are mostly submerged. Poach gently for about 6-8 minutes, or until the fish is cooked through and flakes easily.
💡 Conseils de pro: Avoid overcrowding the pot; poach in batches if necessary. Do not boil vigorously, as this can break up the delicate fish. - 7
Remove the fish from the broth using a slotted spoon and set aside. Discard the bay leaf.
💡 Conseils de pro: Reserve the broth in the pot for serving. - 8
To serve, ladle some of the vegetable-infused broth into shallow bowls. Arrange a portion of the poached fish in each bowl. Garnish with extra fresh parsley and serve immediately with lemon wedges on the side.
💡 Conseils de pro: Traditionally, Friture de la Moselle is eaten with the fingers, but this stew version is best enjoyed with a fork and spoon.
💡 Conseils de pro
- ✓If small river fish are unavailable, a mix of small white fish like smelts or small trout can be used.
- ✓Serve with crusty bread for dipping into the flavorful broth.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a splash of heavy cream to the broth at the end for a richer, creamier stew.
- Include other small, firm white fish fillets (like perch or pike) cut into bite-sized pieces, poaching them for a shorter time.