Pôchouse
Pochouse is a rustic French freshwater fish stew simmered with white wine, leeks, mushrooms, herbs, and a gentle cream finish. The dish should taste bright and savory rather than heavy, with tender pieces of fish and a broth that is perfect for spooning over toasted bread.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Soften sliced leeks and mushrooms in butter with a pinch of salt.
Add white wine and stock, then simmer until the broth tastes rounded.
Nestle fish pieces into the broth and cook gently until just opaque.
Finish with chopped parsley and a small knob of butter for gloss.
Serve in shallow bowls with toasted bread alongside.
🍷 Perfect Pairings
Complete your meal with these
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