Pot-au-Feu de la Mer
Salmon, monkfish, haddock, cod and prawns, simmered gently in white wine and fish stock with big rustic vegetables and a pinch of saffron. This Norman coastal fish stew version of pot-au-feu is hearty, comforting and yet surprisingly light!
Ingredients
Mixed firm-fleshed fish and prawns
- 200 gr salmon
- 200 gr monkfish
- 200 gr haddock
- 200 gr cod
- 300 gr king prawns
Additional ingredients
- 800 gr firm-fleshed potatoes
- 4 carrot
- 2 celery
- 3 leek
- 1 onion
- 1 bouquet garni thyme, bay leaf, parsley stalks, tied together
- 300 ml dry white wine
- 1.5 l fish stock or fumet
- 30 gr unsalted butter
- 3 tbsp crème fraîche
- 20 gr flat-leaf parsley a handful
- 1 pinch saffron threads for extra aroma
- salt and black pepper
Equipment
Instructions
1. Prepare the vegetables
- Peel and wash the carrots, celery, leeks and potatoes, and cut them into large rustic pieces. Finely slice the onion. Set aside.
2. Bloom the saffron
- Put the saffron threads in a small jug with a little of the warm fish stock and leave to steep while you start the base.
3. Sauté the onion
- Melt the butter in a large cocotte over medium heat. Add the onion and cook for about 5 minutes, until translucent and fragrant, without colouring.
4. Deglaze and add stock
- Pour in the white wine and bring to the boil, letting it reduce slightly. Add the fish stock along with the saffron and its soaking liquid. Bring to a gentle simmer.
5. Cook the vegetables
- Add the bouquet garni and all the prepared vegetables. Season with salt and pepper. Simmer uncovered for about 25 minutes, until tender but not mushy.
6. Add the fish
- Cut the fish into large even chunks and lower them gently into the pot. Simmer for 8–10 minutes, without stirring, until just cooked through and opaque.
7. Finish
- Take the pot off the heat and stir in the crème fraîche, then add the prawns and heat through for 2 minutes. Remove the bouquet garni, taste and adjust the seasoning, and scatter over the chopped parsley.
7. Serve
- Serve hot in deep bowls, with crusty bread on the side.
Notes
- Bloom the saffron in a little warm stock first to get the full colour and aroma.
- Don't let the pot boil once the fish and cream are in.
- Fennel or turnip make good additions to the vegetables.
- Best eaten the day it's made, though the broth can be prepared a day ahead.