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Fish, Northern, Eastern and Western France

Pochouse with steamed potatoes

Pochouse is a French fish stew made with white fish, white wine, bacon, and pearl onions, originally from Burgundy. For 4 people, it takes 55 minutes and medium skill, at a cost of €4.60 per person. The key to success is keeping the fish at a gentle simmer so the fillets stay whole and the sauce stays smooth.

Today we're going Burgundy style with a pochouse, a white wine fish stew with bacon and pearl onions.

Pochouse with steamed potatoes
Total time
55 min
Difficulty
Medium
Cost per person
€4.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Pochouse pairs the rustic bite of bacon and pearl onions with the delicacy of white fish that melts in your mouth. White wine reduced with garlic and thyme makes a fragrant broth, later thickened with cream and a beurre manié into a sauce that coats without feeling heavy. Button mushrooms add softness and round out the bacon without ever overpowering the fish.

This is a cold season dish, best saved for a Sunday when you have time to cook for guests or family without very young kids, since small bones can remain. Mon Chou walks you through each step so the sauce stays smooth and the fish stays intact, just like a proper Burgundy fish stew made at home.

The ingredients

4 people

Fish counter

  • White fish fillets (cod, pollock, hake) 900 g

Butcher

  • Bacon lardons 150 g

Fruits and vegetables

  • Pearl onions 16
  • Button mushrooms 200 g
  • Garlic 2 cloves
  • Potatoes 800 g

Pantry

  • Dry white wine 50 cl
  • Flouroften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g
  • Crème fraîche 10 cl

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Brown the bacon and pearl onions in a Dutch oven with half the butter, then add the sliced mushrooms.

    The bacon releases enough fat, no need to add oil.

  2. Add the garlic, thyme, and white wine, let it simmer while the potatoes cook. 15 min

    Boil for one minute at the start to cook off the alcohol.

  3. Place the fish, cut into large chunks, into the broth and poach over very low heat. 10 min

    Turn the pieces only once, gently, with a slotted spoon.

  4. Remove the fish, mix the remaining butter with the flour and whisk this beurre manié into the broth to thicken it, then stir in the cream.

    Add the beurre manié in small pieces while whisking, the sauce won't turn lumpy.

  5. Return the fish to the sauce, adjust the salt and pepper, then serve with the steamed potatoes.

    Taste the sauce before salting, the bacon is already quite salty.

Our tips to get it right

  • Pick thick, firm fillets, cod or pollock hold up to cooking better than thin fillets that tend to flake apart.
  • Make the beurre manié ahead by mashing soft butter and flour together with a fork, it will dissolve instantly into the hot broth.
  • Cut the potatoes into equal sized pieces so they all steam through at the same time.

The variations

  • Swap the cod for monkfish or salmon for a richer tasting pochouse.
  • For a bacon free version, use diced zucchini sautéed in butter, you lose the crisp bite but keep the creamy sauce.
  • To save time, swap the pearl onions for one sliced yellow onion, cutting the prep time way down.

What to serve it with

  • Crusty bread for the sauce
  • A glass of the same dry white wine
  • A sharply dressed green salad

Storage

Pochouse keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the fish and cream texture suffers once thawed. Reheat it very gently over low heat, never letting the sauce come to a boil.

Questions about this dish

What fish works best for pochouse?

Cod, pollock, or hake fillets work well since they stay firm during cooking. Avoid very thin fillets, which tend to fall apart in the broth.

Can you make pochouse ahead of time?

You can make the bacon and mushroom broth the day before and keep it chilled. Poach the fish only right before serving so the fillets stay whole.

Why did my sauce turn cloudy?

Boiling the fish too hard makes it crumble and clouds the sauce. Keep the heat very low once the fish is in the broth.

Can you substitute the crème fraîche?

You can use heavy cream instead of thick crème fraîche. The sauce will be slightly less coating but just as flavorful.

How long does it take to make a pochouse with steamed potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pochouse with steamed potatoes?

About 640 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 a pochouse with steamed potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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