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Fish, Northern, Eastern and Western France

Alsatian riesling fish stew with buttered noodles

This Alsatian fish stew simmers white fish in a creamy riesling sauce with shallots and mushrooms, served over buttered noodles. For 4 people, it takes 50 minutes, rates medium difficulty, and costs about €4.50 per serving. The key is poaching the fish gently and picking a dry riesling you'd happily drink on its own.

Alsace is on the menu tonight, a creamy riesling fish stew with buttered noodles.

Alsatian riesling fish stew with buttered noodles
Total time
50 min
Difficulty
Medium
Cost per person
€4.50
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This Alsatian fish stew wraps white fish in a pale, trembling sauce, scented with wine and mushrooms, never overpowering the delicate flesh of the cod or monkfish underneath. Cream softens the riesling's edge, soft shallots add body, and fresh noodles soak up every bit of that sauce, the kind you want to chase around the plate.

It works for a weeknight dinner that deserves a bit more care, or for having people over without spending hours at the stove. Poaching the fish takes some attention, but nothing technical, and the dish brings to mind an Alsatian table in autumn, right when the first mushrooms show up and you crave something warm and rich.

The ingredients

4 people

Fish counter

  • White fish fillets (cod, hake, monkfish) 800 g

Pantry

  • Riesling 30 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 3
  • White button mushrooms 200 g
  • Parsley 0.5 bunch

Dairy

  • Heavy cream 25 cl
  • Butter 50 g
  • Fresh noodles 400 g

Allergens Fish, Lactose, Gluten, Eggs

The step by step recipe

  1. Melt the chopped shallots in a pot with half the butter.

    Keep the heat low, the shallots should turn translucent, not brown.

  2. Add the sliced mushrooms, then the riesling, and let it reduce by a third. 10 min

    The reduction concentrates the wine's flavor, don't cut it short.

  3. Place the fish pieces in the pot, cover, and let them poach gently. 10 min

    The fish cooks in the steam, the liquid shouldn't cover it.

  4. Remove the fish, stir the cream into the sauce and let it thicken for a few minutes, then put the fish back in. 5 min

    A spoonful of lemon juice at the end brightens the cream.

  5. Cook the noodles in salted water, drain them and toss with the remaining butter, then serve with the parsley. 4 min

    Fresh noodles cook in just a few minutes, start tasting from the third minute.

Our tips to get it right

  • Pick a firm fish, cod or monkfish hold up to poaching better than thin fillets that fall apart in the sauce.
  • Cut the fish into even pieces so they all poach at the same rate, instead of some overcooking while others lag behind.
  • If the sauce looks thin after you stir in the cream, let it reduce uncovered for a few minutes before putting the fish back in.

The variations

  • Swap the cod for trout or salmon, the flavor shifts but the riesling sauce still works beautifully.
  • For a vegetarian version, replace the fish with steamed potatoes and double the mushrooms, keeping the same creamy sauce.
  • To save time, use dried noodles instead of fresh and add a few extra minutes of cooking time for the pasta.

What to serve it with

  • A glass of the same riesling
  • A green salad with a sharp vinaigrette
  • Crusty country bread for the sauce

Storage

This stew keeps for 2 days in the fridge in a sealed container, ideally with the noodles stored separately from the sauce. It doesn't freeze well since the cream can split once thawed. Reheat it gently over low heat, stirring often, and don't let the sauce boil.

Questions about this dish

Can you use a different white wine instead of riesling?

Yes, another dry Alsatian white like sylvaner works well here. Avoid sweeter wines, since they turn the cream sauce cloying.

Can you make this fish stew ahead of time?

You can prepare the sauce with the mushrooms and shallots in advance, then poach the fish right before serving. Reheated fish tends to lose its texture.

What fish works if you don't have cod?

Monkfish or hake both hold up well, since their flesh stays firm when poached. Skip oily fish like smoked salmon or very thin fillets that fall apart.

Can you use regular pasta instead of fresh noodles?

Yes, dried tagliatelle works fine, just add a few extra minutes to the cooking time. The texture changes slightly but the sauce is just as good over it.

How long does it take to make an Alsatian riesling fish stew with buttered noodles?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Alsatian riesling fish stew with buttered noodles?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Alsatian riesling fish stew with buttered noodles cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten, eggs. Always check the labels of the products you buy.

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