Matelote Bourguignonne

• 1 good sized eel, skinned, cleaned, and cut in serving pieces
• 2 pounds carp, cut in small serving pieces
• 2 pounds pike, cut in serving pieces
• 1 quart red wine
• 1 onion stuck with 2 cloves
• 3/4 cup choppped parsley
• 1 bay leaf
• 3 cloves garlic, chopped
• 1 tablespoon salt
• 2 tablespoons beurre manie
• Garlic-flavored fried croutons

1. Put wine, onion, parsley, bay leaf, and garlic in large kettle.
2. Bring to a boil, lower heat and simmer for about 10 minutes.
3. Add fish, making sure that it is barely covered by the stock.
4. Add salt and cook gently for 20 minutes.
5. Stir in beurre manie and cook, stirring until blended and thickened.
6. Taste for seasoning.
7. Serve in deep plates or soup bowls and top each serving with garlic flavored croutons.
8. With this, drink a red Burgundy or a Pinot Noir.

carp, pike, red wine, onion, parsley, bay leaf, garlic, salt, beurre manie, garlic

Taken from www.epicurious.com/recipes/food/views/matelote-bourguignonne-101472 (may not work)