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Matelote of Fish

(Normandy.) Skin and slice 2 pounds of fresh fish, either all one sort or several kinds mixed. Fry it in 2 ounces of butter with 20 white and very small onions till brown. Add 1 1/2 ounces of flour, salt, and pepper, 6 sliced mushrooms, and a spoonful of lemon juice, a bunch of herbs, 1/2 pint of red wine, and 1/2 pint of consomme. Cook 1/2 an hour, season it to taste, and serve in the casserole. It is a sort of northern bouillabaisse.