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Matelote

A traditional French fish stew made with red or white wine. They should strictly-speaking only be made with freshwater fish, apart from in Normandy, where sea fish (often including conger eel) is de rigeur.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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