matelote

[ mat-l-oht; French matuh-loht ]

/ ˈmæt lˌoʊt; French matəˈloʊt /

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

Origin of matelote

1720–30; < French, derivative of matelot matelot

Put the fish in a deep dish, cover with matelote sauce, and garnish with boiled crevisses.

The Hotel St. Francis Cook Book |Victor Hirtzler
The best place to get a matelote is ordinarily the house of some fisherman who sells wine.

Paul and His Dog, v.2 (Novels of Paul de Kock Volume XIV) |Charles Paul de Kock
A matelote may be made three or four days in advance, and then warmed in boiling water (bain-marie) just before serving it.

Hand-Book of Practical Cookery for Ladies and Professional Cooks |Pierre Blot
I swallowed several pieces of eel—the matelote was good, I must admit that—but he didnt come.

Paul and His Dog, v.2 (Novels of Paul de Kock Volume XIV) |Charles Paul de Kock

For sauce, see Turbot la Mazarine, No. 207, or they may be served with a matelote sauce in change.

The Gastronomic Regenerator: |Alexis Soyer

matelote

/ (ˈmætəˌləʊt, French matlɔt) /

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

C18: from French, feminine of matelot sailor