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The main dish, Regional

Seafood pot-au-feu with rouille

Seafood pot-au-feu is a French fish stew made with monkfish and cod poached in a saffron broth, served with homemade rouille, for 6 people. It takes 50 minutes of active work spread over two days, since the broth and rouille are made ahead, with a moderate difficulty and a cost of €9.50 per person. Success comes down to poaching the fish very gently so it stays pearly and doesn't fall apart.

A pot-au-feu, but with the whole sea in it, it's generous and everyone helps themselves to seconds of broth.

Seafood pot-au-feu with rouille
For
6 people
Work
50 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€9.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach

Seafood pot-au-feu takes the spirit of the classic French beef stew and swaps in monkfish and cod, poached in a saffron broth with carrots, leeks, and potatoes. The fish stays tender and pearly, the broth is fragrant with white wine and saffron, and the rouille brings the kick that wakes up every spoonful. It's a generous dish, built for second helpings of broth.

This is a cold weather recipe, perfect for a dinner with friends or a family meal in fall or winter, when you want something warming that's more special than a simple fish fillet. It works well with a light starter beforehand, like a salad or raw vegetables, leaving room for a richer dessert afterward.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 45 min
  2. The same day 1 step, 20 min
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 2 steps, 8 min

The day before, make the broth and the rouille, both of which keep very well in the fridge overnight. In the morning, peel and cut the vegetables, keeping them in cold water. Just before guests arrive, cook the vegetables in the broth, then right at serving time, poach the fish for a few minutes before bringing it to the table.

The ingredients

6 people

Fish counter

  • Monkfish, cut into chunks 600 g
  • Cod fillets 600 g

Pantry

  • Fish stock 100 cl
  • Dry white wine 20 cl
  • Saffronoften in the pantry 1 pinch
  • Sunflower oiloften in the pantry 15 cl
  • Ground chili pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Fruits and vegetables

  • Firm fleshed potatoes 800 g
  • Carrots 6
  • Leeks 3
  • Onion 1
  • Bouquet garni 1
  • Garlic 2 cloves

Dairy

  • Egg yolks 2

Bakery

  • Sandwich bread 1 slices

Allergens Fish, Eggs, Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Bring 1 liter of fish stock mixed with 50 cl of water to a simmer, along with the white wine, the onion studded with cloves, the bouquet garni, and the saffron, for 30 minutes, then strain and let cool. 30 min

    If you don't have fish stock, ask your fishmonger for fish trimmings, they often give them away.

  2. Make the rouille by blending the egg yolks, garlic, bread soaked in a little broth, saffron, and chili pepper, then drizzle in the oil like you would for a mayonnaise. 15 min

    All the ingredients should be at room temperature, otherwise the rouille can split.

The same dayDuring the day, whenever you get a moment.

  1. Peel and cut the carrots, potatoes, and leeks into large even chunks, then keep them in cold water in the fridge. 20 min

    Pieces of the same size cook at the same rate, that's the key to a good pot-au-feu.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bring the broth to a simmer and cook the carrots and potatoes first, then the leeks. 25 min

    Pierce with a knife, the potatoes should give way without falling apart.

When it's time to serveThe final touches, right in front of your guests.

  1. Lower the monkfish and cod into the barely simmering broth, turn off the heat, cover, and let poach. 8 min

    To test, the flesh should flake apart easily with no resistance.

  2. Serve everything in large shallow bowls with a ladle of broth and the rouille on the side.

    Pass garlic rubbed croutons too, everyone loves them.

Our tips to get it right

  • Use a good quality fish stock, or ask your fishmonger for fish trimmings to make your own, it adds a lot of flavor to the broth.
  • Don't oversalt the broth before poaching the fish in it, the rouille and croutons already bring plenty of punch.
  • Keep a ladle of hot broth in reserve when serving, so you can top up any bowls that run low.

The variations

  • Swap the monkfish for salmon or sea bream depending on what your fishmonger has that day, keeping the pieces a similar size.
  • Add mussels or shrimp to the broth right at the end of cooking for a more festive version, perfect for a holiday meal.
  • For a quicker version, use store bought saffron fish stock and skip the step of making your own from scratch.

What to serve it with

  • Garlic rubbed croutons
  • Simple green salad to start
  • Dry white Loire wine

Storage

The broth and rouille keep for 2 days in the refrigerator in separate sealed containers. Already cooked fish doesn't keep or reheat well, it tends to turn rubbery, so it's best to poach it just before serving. Freezing isn't recommended for the poached fish, but the broth alone freezes well.

Questions about this recipe

Can I use a different fish instead of monkfish?

Yes, salmon, sea bream, or hake all work well, just keep the pieces firm enough to hold up during cooking. Ask your fishmonger what looks best that day.

How do I know the fish is cooked without drying it out?

The flesh should flake apart easily with a fork, with no resistance. The broth should never boil while poaching, just barely simmer.

Can I make the rouille ahead of time?

Yes, it's actually recommended, make it the day before along with the broth. Keep it covered in the fridge until serving.

How should I present this dish for a dinner party?

Serve it in large shallow bowls, ladling the broth over at the table in front of your guests. Pass the rouille and croutons separately so everyone can help themselves.

Can a seafood pot-au-feu with rouille be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a seafood pot-au-feu with rouille?

Allow 1 h 40 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a seafood pot-au-feu with rouille?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a seafood pot-au-feu with rouille cost?

About €9.50 per person, that's €57.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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380 kcalcalculated by Kiloach

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