I began with Julia Child’s recipe for Burgundy Fish Stew with Wine, Onions, Lardons, and Mushrooms from Mastering The Art of French Cooking Volume II pp 43 – 45, but I altered it as follows:
2 plump shallots chopped
2 T pork fat (or other fat)
1/4 lb chopped prosciutto slices
1 bay leaf
1/2 tsp thyme
1 clove garlic, mashed
1-1/2 cups dry white wine
1 quart chicken stock (I used Kitchen Basics no MSG, gluten free stock)
24 oz white mushrooms, sliced
1 oz dried lobster mushrooms
1-1/2 lb firm fleshed white fish (I used haddock or was it halibut?) cut into 2″ squares
salt and pepper to taste
In the fat fry the shallots and prosciutto until the shallots are soft and clear and just beginning to caramelize. Add the herbs, garlic, wine and chicken stock. At that point I dumped in the dried lobster mushrooms. Then saute the white mushrooms in more pork fat. Part way through I decided that the liquid cooking out of the mushrooms was tasty and threw them into the soup pot too. Simmer for 30 minutes.
Add the fish and simmer for 8 – 10 minutes until just done.