matelote

American  

[mat-l-oht, mat^uh-loht] / ˈmæt lˌoʊt, matəˈloʊt /

noun

1. a highly seasoned fish stew made with white or red wine.

---

matelote British  

/ ˈmætəˌləʊt, matlɔt /

noun

1. fish served with a sauce of wine, onions, seasonings, and fish stock

---

Etymology

Origin of matelote

1720–30; < French, derivative of matelot matelot

Example Sentences

See Examples For:

matelote

Homage to Jacqueline for a matelote that she prepared for lunch 3.12.60. offering to her through this painting a small portion of the immense desire I have to please her.''

From Time Magazine Archive

In Matelote.—Every kind of fish is good in matelote, but the following are the best: bass, black-fish, blue-fish, carp, eel, perch, pickerel, pike, porgy, tench, trout, and craw-fish.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot

I, II, III, IV, V, VI, 370, 371; à l'Anglaise, 371; au beurre noir, 372; à la Parisienne, 372; with salt pork, 372 in matelote, 378 Stewed, 377 Stuffed, Nos.

From How to Cook Fish by Myrtle Reed

Pike, 139. génoise sauce, 139. with different sauces, 135, 136. in matelote, 132-134. roasted, 130.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot

Have ready some croûtons; arrange these in the dish alternately with the brains, and cover with a matelote sauce, No. 512, to which has been added the above proportion of lemon-juice.

From The Book of Household Management by Mrs. (Isabella Mary) Beeton