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Seafood pot-au-feu with Vegetables
Seafood pot-au-feu with Vegetables

Get it all on this Recipe...

Download Seafood pot-au-feu with Vegetables as pdf
Servings
4
Preparation Time
  • Preparation & cooking: 20 minutes
  • 4 hours for the tomatoes
Cooking Time
20 minutes
Recommended Wine
Coteaux daix blanc
Ingredients
2 sole fillets, 0.7 lbs. bass, 4 scallops, 4 prawns, 2 1/2 cups fish fumet (stock), 5/8 cup olive oil, 3 star-shaped anise, thyme, laurel, 2 tomatoes, 1 zucchini, 4 fennel, 4 carrots, 4 Portobello mushrooms, juice of 1 lemon, salt, pepper
Preparation Instructions
Boil some water and drop the tomatoes in it for 10 seconds. Remove the tomatoes and place them in ice water. Slide off the tomato skins. Cut the tomatoes into quarters, remove the seeds, and place the tomato slices on a plate with olive oil, salt, pepper, thyme, and laurel. Bake the tomatoes in a 195 degrees F. oven for about 4 hours. Slice the sole fillets in half, cut the 4 bass pieces into fillets, and clean and prepare the scallops and prawns. Pour the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme, and laurel. Boil. Add the zucchini, fennel, carrots, and mushrooms. Once cooked, remove the vegetables and place the bass, sole, scallops, and prawns inside the pan. When the fish is almost cooked, pour the vegetables back in the pot, along with the preserved tomato slices. For the presentation, place the fish and vegetables in a concave dish. Just before pouring the bouillon over the whole, add a bit of lemon juice and adjust the seasoning.
Chef Name

Seafood pot-au-feu with Vegetables

Seafood pot-au-feu with Vegetables is a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing fish with vegetables. This traditional French soup recipe is made with fish and white wine. You will love this exquisite soup, not your every day recipe.

 

The pot-au-feu ("pot on the fire") is a French beef stew. Many countries have similar dishes with local ingredients. There are variations as to the cuts of beef and the vegetables involved, but a typical pot-au-feu contains:

Low-cost cuts of beef that need long cooking;

Usually some kind of cartilaginous meat, such as oxtail and marrowbone;

Vegetables: carrots, turnips, leeks, celery, and onions;

Spices: bouquet garni, salt, black pepper and cloves.

 

★★★★   67 votes
Reviews (12)
bySteff, June 30, 2012
My father really hates seafood. But when he smells the aroma of this dish he wants to try it. .and when he tasted it he wants more. I said to my Dad that I thought he hates seafood but he said that this one is definitely different there’s something special. This dish is really flavorful!. My Dad will love seafood’s now.
bySharon, June 27, 2012
The way the seafood compliments with the vegetables is great, the taste and the aroma is perfectly awesome! My dearest dad enjoyed eating it has thanked me for the best dinner he ever had, I was proud and glad that I made this dish.
byJosh, June 23, 2012
This was quiet good enough when I did it the second time without anise. For better result, you can remove anise and add some seasonings and white wine on it.
byBern, June 23, 2012
I thought for a good result when I first made this but it turned out tasteless. There’s something missing in the recipe ingredients in here. I’ll try to make my own version by adding some spicy seasonings to have some twist.
byJen, June 23, 2012
A recipe that made my day for it was very easy to make, my mom loves eating seafood so much add to that this also has vegetables that really made her feel so great! No need to change anything for this was very awesome!
byhaven, May 29, 2012
Too salty! I think we should lessen the saltiness of this dish....for we know that seafood is already salty so no need to add more salt into this recipe...
byNeva Haris, May 14, 2012
this is the best seafood and vegetable recipe I have ever done. It's light and hearty at the same time.
What I know about pot-au-feu is that: it has low cost cuts of beef, sausage, vegetables, and spices. But this dish is different, it is made up of fish that was added to its ingredients. Pot-au-feu is the quintessence of French family cuisine and it is the most celebrated dish in France (it honors the tables of the rich and poor alike). Anyway, I would like to try this different kind of pot-au-feu, quite interesting!
byBeth, April 21, 2012
I don’t like this recipe not just because of the long hours of baking the tomatoes. It is too oily. I was disappointed to see the oil on top of the recipe. It left the pan very greasy.
byClaire, March 18, 2012
This is quite a bit different from fish dishes that I made. Vegetables and meat combines with gooey broth and wine that made it all the more appetizing and exquisite. Really special that can only be served on special days!
bylinda, March 9, 2012
I am so lucky that I found this site. And truly love this recipe, because I am a vegetarian. I am always looking for new recipes for my family(all of us are vegetarian). I tried and served this recipe to my family -- they really enjoyed the taste. As a matter of fact, I will add this recipe to my weekly menu.
bykaren, February 29, 2012
I’m a health conscious person, so I urgently needed to have healthy recipes with me all the time. I’m so glad I found this dish. It made my day perfect!
If you have a specific diet choice or preference, and are looking for a specific recipe, GourmetRecipe.com has good range of recipes.


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