French Fish Dishes

Roughly translated as in the manner of miller’s wife, the term à la meunière refers to a French cooking technique in which a whole fish or fish fillets are lightly dusted in flour and then sautéed in bu... READ MORE

This classic French seafood dish is prepared with sole fillets that are lightly breaded in plain flour and pan-fried in butter. When the fish is ready, lemon juice is added to the pan and cooked shortly until all of the flavors are combined. The f... READ MORE

Originally a poor man’s dish, soupe de poisson à la rouille is a classic French soup and a close cousin of the famous bouillabaisse. The soup is usually prepared with white fish that is cook... READ MORE

Matelote is a popular French fish stew made with freshwater fish such as eel, salmon, and carp, a fish stock broth, and the best red or white wines. The name matelote means sailor in French, and the stew is also known as fish... READ MORE

Grilled sardines are a simple, traditional seafood dish especially common in coastal Mediterranean areas and during summer months, when fresh sardines are plentiful. The dish is straightforward and emphasizes the natural flavors of the sardines: t... READ MORE

Also known as bouillabaisse's cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which originated in the city of Marseilles. Most commonly it is made with white fish s... READ MORE

Poisson à la bordelaise is a traditional fish dish originating from Bordeaux. The dish is usually made with a combination of hake, cod or halibut, breadcrumbs, butter, white wine, lemon juice, garlic, shallots, olive oil, salt, and black pe... READ MORE

Cotriade is a traditional fish stew originating from the south of Britanny. The stew is made with different types of fish such as mackerel, hake, red mullet, conger eel, sprats, and herring, along with onions, garlic, potatoes, leeks, oil, and vin... READ MORE

Saumon à l'oseille is a French dish consisting of a salmon fillet with sorrel in a creamy fish sauce. It's made with salmon, dry white wine, fish stock, crème fraîche, sorrel leaves, lemon, butter, shallots, and a bit of Marsal... READ MORE

Maquereaux au vin blanc is a traditional fish dish originating from France. The dish is usually made with a combination of mackerel, white wine, onions, garlic, bay leaves, coriander seeds, mustard seeds, salt, peppercorns, lemon rind, lemon juice... READ MORE

Once reserved only for the wealthy people, today the lamprey is a popular delicacy in the Bordeaux region, caught between December and May in the Dordogne and the Gironde estuary. The dish consists of lamprey stewed with cured ham, red wine, vario... READ MORE

Bar au beurre blanc is a traditional fish dish prepared with sea bass (also called loup de mer) as the main ingredient. The fish has a delicate flavor, and it's poached in a lightly flavored court-bouillon in this dish, either whole or af... READ MORE

Thon Basquaise is a traditional dish originating from the Pays Basque. It's made with a combination of tuna steaks, olive oil, onions, garlic, tomatoes, and red bell peppers. The steaks are seasoned with salt and pepper, then fried and topped with... READ MORE

Truite au bleu is an unusual and nearly forgotten French dish in which a trout becomes blue-colored before being poached. The trout needs to be as fresh as possible – it is first stunned (usually by hitting it on the head), then gutted, and ... READ MORE

Cabillaud aux herbes is a traditional fish dish originating from Provence. The dish is usually made with a combination of cod fillets, breadcrumbs, butter, olive oil, seasonings, and herbs such as parsley, tarragon, and thyme. The breadcrumbs are ... READ MORE

Sole à la Normande is a traditional dish originating from Normandy. It's made with a combination of sole fillets, onions or shallots, parsley, salt, pepper, and cider. The fillets are seasoned, rolled, and placed into buttered dishes with o... READ MORE

Brochet au four is a traditional fish dish originating from France. The dish is usually made with a combination of pike, onions, garlic, sorrel, butter, eggs, wine, cornflour, heavy cream, breadcrumbs, parsley, thyme, bay leaves, salt, and pepper.... READ MORE

Merlu koskera is a traditional dish originating from the Basque region. The dish is prepared with hake (merlu), peas, mussels, asparagus, carrots, shallots, white wine, butter, garlic, eggs, thyme, bay leaves, and parsley. The hake is cut... READ MORE

Pôchouse is a traditional freshwater fish stew originating from the French region of Burgundy. Fish such as eel, sea bass, pike, and tench is poached in Aligoté, a white wine from the region. Garlic, bacon, thyme, and bay lea... READ MORE

Sole beurre blanc is a traditional dish prepared with sole fish as the main ingredient. Apart from the sole fillets, the dish is made with a combination of lemon, butter, shallots, white wine, white wine vinegar, salt, pepper, and a bit of olive o... READ MORE

Mataba au poisson is a traditional dish originating from Mayotte, an overseas department and region of France. The dish is usually made with a combination of mackerel, coconut milk, garlic, onions, pounded cassava leaves, and salt. The fish is coo... READ MORE

Carpe frite sundgauvienne is a traditional dish originating from Sundgau in the Haut-Rhin region. The dish is made with a combination of carp fillets, white wine, semolina, oil, salt, and pepper. The carp fillets are placed in a flat dish and mari... READ MORE