Recipes > Sauces & Spreads > Sauce a la Matelote, for Fish

Sauce a la Matelote, for Fish


  • 1/2 pint of Espagnole
  • 3 onions
  • 2 tablespoonfuls of mushroom ketchup
  • 1/2 glass of port wine
  • 1 bunch of sweet herbs
  • 1/2 bay-leaf
  • salt and pepper to taste
  • 1 clove
  • 2 berries of allspice
  • a little liquor in which the fish has been boiled
  • lemon-juice
  • anchovy sauce


Slice and fry the onions of a nice brown colour, and put them into a stewpan with the Espagnole, ketchup, wine, and a little liquor in which the fish has been boiled. Add the seasoning, herbs, and spices, and simmer gently for 10 minutes, stirring well the whole time; strain it through a fine hair sieve, put in the lemon-juice and anchovy sauce, and pour it over the fish. This sauce may be very much enriched by adding a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms. These, however, should not be added to the matelote till it is dished.

Time: 10 minutes.

Seasonable at any time.

Note: This sauce originally took its name as being similar to that which the French sailor (matelot) employed as a relish to the fish he caught and ate. In some cases, cider and perry were substituted for the wine. The Norman matelotes were very celebrated.


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The Book of Household Management (1861).

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