Since we moved to the new space, we have been reluctant to take our show "on the road" - we just love our kitchen too much! However, we venture out in our little van every little while and today we offered a class at the Weston Library on French Bistro cooking. In additional to a little tapenade for an opener, we also prepared a Belgian endive salad with walnuts. To finish the meal, we opted for a cheese course - a nice Brie with Prunes Alice B. Toklas, a favorite around here. The piece de resistance (getting a little French there) was Matelote Normandie. This fish stew is generally made with freshwater fish or eels, but in coastal Normandy, they prepare it with saltwater fish and mussels. Since we have similar ingredients in New England, this fish stew can be prepared easily - and there are many local breweries that produce some fine hard ciders. Try it!

Matelote Normandie

3 pounds fish fillets (at least three kinds)

3 Tablespoons softened butter

3 Tablespoons flour

10 ounces small mushrooms, washed and trimmed

1 Tablespoon butter

2 pounds mussels, debearded and picked over

1 Cup hard cider

1 large onion, diced

3 large garlic cloves, minced

1/4 Cup Calvados

3+ Cups hard cider

Bouquet garni of thyme, parsley, and bay leaf

1 Cup heavy cream, warmed

Croutons and fresh parsley, chopped

Slice the fish filets into 3” pieces; they should be the same shape. Cover and refrigerate.

In a small bowl, knead the butter and flour together with a fork to make a paste. Refrigerate.

In a small skillet, heat butter over MEDIUM-LOW heat. Add mushrooms and sauté until lightly browned. Season with salt and pepper, remove from heat, and set aside.

In a large stockpot, bring 1/2 Cup hard cider to a boil. Add the mussels; cover and steam over MEDIUM–LOW heat for 3-4 minutes. Use tongs to transfer open mussels to a large bowl. Recover and continue steaming for 1-2 minutes. Remove opened mussels to a bowl. Cover mussels loosely with foil to keep warm. Discard any mussels that have not opened. Strain the cooking liquid into a bowl, measure, and reserve.

In the same pot, heat butter over MEDIUM-LOW heat. Add onion and garlic and cook until softened but not brown. Stir in the Calvados; cook until the liquid evaporates. Add reserved mussel liquid and enough hard cider to make 3 Cups of liquid. Add bouqet garni. Bring to a boil, reduce heat, and simmer until liquid ifor 5 minutes.

Arrange the fish in the pan; season with salt and pepper. There should be enough liquid to just cover the fish. Simmer gently, about 5 minutes. Divide fish among heated plates with a slotted spoon and place in the oven.

Whisk the beurre manie into the poaching liquid and bring the mixture back to a simmer to thicken. Add cream and reheat about 30 seconds, or until cream is hot (don’t boil!).

Ladle the mixture on top of the fish, garnish with mushrooms, croutons,  mussels, and parsley. Serve immediately.

Serves 6-8