Definition of Matelote

1. Noun. Highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock.

Generic synonyms: Fish Stew

Definition of Matelote

1. n. A dish of food composed of many kinds of fish.

2. n. A stew, commonly of fish, flavored with wine, and served with a wine sauce containing onions, mushrooms, etc.

Definition of Matelote

1. Noun. A stew made primarily with fish and wine. ¹

¹ Source:

Definition of Matelote

1. a fish stew [n -S]

Medical Definition of Matelote

1. A dish of food composed of many kings of fish. Origin: F, fr. Matelot a sailor; properly, a dish such as sailors prepare. Source: Websters Dictionary (01 Mar 1998)

Matelote Pictures

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Lexicographical Neighbors of Matelote

matelote (current term)
mater lectionis
materia alba
materia medica
material body
material breach

Literary usage of Matelote

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"Pike en matelote. Stuff and bake the fish as before; when done, dress it without a napkin, and pour a sauce matelote (see Saumon en matelote mariniere, No. ..."

2. Pan-Pacific Cook Book: Savory Bits from the World's Fare by Linie Loyall McLaren (1915)
"matelote OF FISH—FRENCH Use two or three kinds of fish and either a small lobster, a crab or a dozen oysters to two pounds of fish cut in thick pieces. ..."

3. The Virginia Housewife: Or, Methodical Cook by Mary Randolph (1838)
"matelote OF ANY KIND OF FIRM FISH. CUT the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, ..."

4. The Treasury of French Cookery: A Collection of the Best French Recipes by Harriett Toogood (1866)
"ANGUILLE EN matelote. The fish usually put into a matelote are the eel, the barbel, the carp, ... may be dressed en matelote. After having skinned the eels, ..."

5. The Art of Cookery Made Easy and Refined: Comprising Ample Directions for by John Mollard (1802)
"... then blanch and braise or roast them ; and when .they are to be served up, glaize the top part, and put stewed endive under them. matelote of Rabbits. ..."

6. Les Misérables by Victor Hugo (1887)
"matelote had mounted to the first floor once more, Grantaire seized her round her waist ... he cried : '• matelote is of a dream of ugliness ! matelote is a ..."

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