Stone Bass / Meagre

One of my favourite dishes: the traditional French fish soup „Matelote“ according to Escoffier!

Ingredients

Method

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Step 1

Fillet the fish and clean the scallops and langoustines as shown in this reel. Keep all the bones, shells and trimmings.

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For

3

M

I

3

Fish chops

3

King scallops

3

Langoustines

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Notes

BIN: Argyrosomus regius FR: Maigre GER: Adlerfisch IT: Ombrina / bocca d‘oro ESP: Perca regia / corvina CRO-SRB: Hama

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