Stewed Roach is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of roach boiled in stock flavoured with onions, spices, port wine and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Roach.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe is a variant of her stewed carp recipe that substitutes dace for the roach.
THE ROACH.—This fish is found throughout Europe, and the western parts of Asia, in deep still rivers, of which it is an inhabitant. It is rarely more than a pound and a half in weight, and is in season from September till March. It is plentiful in England, and the finest are caught in the Thames. The proverb, "as sound as a roach," is derived from the French name of this fish being roche, which also means rock.
Modern Redaction
Ingredients:
1 roach (2 if very small)
sea salt, to taste medium stock
2 onions, sliced
6 cloves
12 black peppercorns
1 blade of mace
1 bunch of savoury herbs
150ml Port wine
juice of 1/2 lemon
salt and cayenne pepper, to taste
Method:
Scale and clean the fish thoroughly. If the roach is large divide into thick steaks then rub inside and out with salt (if small, use two fish). Place in a stockpot then pour over just enough stock to cover. Add the onions, spices and herbs then bring to a gentle simmer, cover and cook slowly for 1 hour.
Gently lift out the roach and arrange in a serving bowl. Strain the stock and return to the pan. Stir in the port wine and lemon juice then season to taste. Bring the mixture to a boil then take off the heat, pour over the fish and serve.
