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BURGUNDY FISH STEW
Heat 2 tablespoons of the butter and the oil in a flameproof casserole or dutch oven. Put the flour and fish pieces in a plastic bag and toss until lightly coated. Fry the fish pieces in the casserole until golden, about 5 minutes. Transfer the fish pieces to a platter and pour the Cognac over them. Leave to marinate. Add 1 tablespoon of the butter to the casserole and cook the onions, shallots, garlic, and bouquet garni for 10 minutes, stirring frequently. Stir in the wine and bring to a boil. Reduce the heat and simmer for 20 minutes. Transfer the onions and shallots to a bowl with a slotted spoon. Strain the sauce into a medium saucepan and bring to a boil. In a small bowl beat together 2 tablespoons of the remaining butter and 2 tablespoons of the flour to make a paste. Add the paste, a teaspoon at a time, to the sauce and boil until thickened. Season with salt and pepper. Return the reserved fish in its marinade and the onions and garlic to the sauce. Simmer gently for 10 minutes. Heat the remaining oil in a skillet and fry the bread triangles over moderate heat until golden, turning frequently. Drain on paper towels. Serve the stew in a deep-dish platter, surrounded by the croutons.
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1 lb eel, skinned and cut into chunks
1 lb perch, skinned and cut into chunks
1 lb barbel, skinned and cut into chunks
2 lbs pike-perch or carp, skinned and cut into chunks
