Alsatian fish stew

Ingredients

• 600 g of pike fillet
• 600 g of carp fillet
• 250 g of eel
• 600 g of perch fillets
• 400 g of shrimp
• 2 Allium ascalonicum, finely chopped
• salt
• 1 litre of fish broth
• 150 ml of Riesling wine
• 10 g of white granulated sugar
• 10 grams of butter
• 10 grams of flour
• 75 ml of cream
• 1 bouquet garni
• 1 pepper
• Croutons
• 1 clove of garlic, minced
• 50 g of green onions
• 50 g of fresh white mushrooms
• Fresh parsley, chopped

Wash the fish and remove any remaining bits. Cut the fish into pieces of about 50g each.

Place the fish and shrimp in a buttered dish. Add the chopped Allium ascalonicum. Season lightly with salt.

Prepare a broth using fish heads and tails, Riesling wine, 1 liter of water, a bouquet garni, and a clove of garlic. Simmer for 30 minutes.

Strain the hot fish broth through a sieve over the fish pieces in the roasting dish. Cover with a sheet of aluminum foil.

Place in the oven at 230 °C. Bake for 10 minutes, then remove from the oven.

Place the mixture in a gratin dish or a cast iron Dutch oven. Mix the butter with the flour. Add this mixture to the liquid, stirring well to prevent lumps. Adjust the consistency until you reach the desired thickness.

Add the cream and heat it gently until it begins to simmer. Stop the cooking process and strain through a sieve.

Arrange the fish pieces on a hot plate and cover them with sauce.

Bring back the onion and mushrooms. Add this mixture to the plate, alongside some croutons rubbed with garlic.

Serve with sliced peppers.