👨‍🍳 Instructions

1. 1

   Prepare the fish: Ensure the small river fish are cleaned, scaled, and gutted. Rinse them thoroughly under cold water and pat dry.

   💡 Tip: Using a variety of small river fish will provide a more complex flavor profile.
2. 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.

   💡 Tip: Do not brown the vegetables; they should be tender and slightly translucent.
3. 3

   Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Garlic can burn easily, so add it towards the end of sautéing the vegetables.
4. 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.

   💡 Tip: This deglazing step adds a layer of flavor to the broth.
5. 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.

   💡 Tip: Use a good quality fish stock for the best flavor. Adjust seasoning carefully.
6. 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.

   💡 Tip: Avoid overcrowding the pot; poach in batches if necessary. Do not boil vigorously, as this can break up the delicate fish.
7. 7

   Remove the fish from the broth using a slotted spoon and set aside. Discard the bay leaf.

   💡 Tip: Reserve the broth in the pot for serving.
8. 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.

   💡 Tip: Traditionally, Friture de la Moselle is eaten with the fingers, but this stew version is best enjoyed with a fork and spoon.