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Fish, Northern, Eastern and Western France

Seafood pot-au-feu

Seafood pot-au-feu is a complete dish for 4 that simmers in 50 minutes, medium difficulty, for about €5.60 per person. White fish, mussels and shrimp poach in a vegetable broth flavored with white wine. The key to success is timing, the vegetables cook a long time, the fish only a few minutes at the end.

Tonight, a seafood pot-au-feu, fish and shellfish poached in a fragrant vegetable broth.

Seafood pot-au-feu
Total time
50 min
Difficulty
Medium
Cost per person
€5.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This dish pairs the gentle sweetness of a vegetable broth with the briny taste of seafood. Leeks, carrots and potatoes soften in a broth flavored with white wine and a bouquet garni, while the fish and shellfish bring their own delicate texture. The liquid from the mussels, strained into the broth, gives the whole dish depth without needing much else.

It's a dish to make when you have a bit of time ahead of you, on a fall or winter Sunday evening, to warm up around a generous bowl. Mon Chou suggests it more for grown ups, since kids aren't always comfortable with mussels and whole pieces of fish. It's easy to share with family or friends, with bread for dipping into the broth.

The ingredients

4 people

Fish counter

  • White fish fillets (cod, pollock, hake) 600 g
  • Mussels 600 g
  • Cooked shrimp 250 g

Fruits and vegetables

  • Leeks 3
  • Carrots 3
  • Potatoes 600 g
  • Celery stalks 2
  • Onion 1
  • Parsley 0.5 bunch

Pantry

  • Bouquet garnioften in the pantry 1
  • Dry white wine 15 cl
  • Coarse saltoften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Mollusks, Shellfish, Celery

The step by step recipe

  1. Bring two liters of water to a boil with the onion, bouquet garni, white wine, coarse salt and pepper. 10 min

    Let the broth infuse before adding the vegetables.

  2. Add the carrots and potatoes in large chunks, then the leeks and celery. 20 min

    Cut the potatoes a bit larger than the other vegetables, they cook faster.

  3. Open the mussels separately in a covered pot and strain their liquid into the broth. 6 min

    Their liquid adds salt and a briny flavor, taste before adjusting the seasoning.

  4. Drop the fish pieces into the simmering broth and let them poach. 8 min

    Keep it at a gentle simmer, a rolling boil will break up the fish.

  5. Add the shrimp and mussels just to warm them through, sprinkle with parsley and serve in deep bowls. 2 min

    Serve with a spoonful of mayonnaise or cream if you like.

Our tips to get it right

  • Choose a firm white fish like cod or pollock, it holds up better during cooking than thinner fillets.
  • Strain the mussel cooking liquid well before adding it to the broth, it can contain sand.
  • Taste the broth before adding more salt, the mussels and shrimp already bring plenty of it.

The variations

  • Swap the mussels for clams or cockles if you can find them, the cooking method stays the same.
  • For a vegetarian version, skip the seafood and add mushrooms and fennel, the broth stays flavorful.
  • For a faster version, use fish fillets that are already skinless and boneless, and cut the vegetables smaller to shorten the cooking time.

What to serve it with

  • Crusty bread for dipping into the broth
  • Mayonnaise or sour cream on the side
  • A glass of dry white wine

Storage

This dish keeps for a day in the fridge in a sealed container, the fish and shellfish lose texture quickly. It doesn't freeze well because of the mussels and shrimp. Reheat gently over low heat, without boiling, so the fish doesn't toughen.

Questions about this dish

Can you use frozen, already shelled mussels?

Yes, you can add them straight into the broth without opening them separately. The dish loses a bit of the flavorful cooking liquid, so add a touch more bouquet garni to compensate.

Should you remove the skin from the fish before poaching it?

It's easier to remove it beforehand, since it's hard to peel off once poached. If it's still on, just lift it away before serving.

Can you prepare the broth and vegetables ahead of time?

Yes, make the broth and cook the vegetables a few hours ahead. Reheat everything gently, then add the fish and shellfish only right before serving.

What fish works if you can't find cod?

Pollock, hake or whiting all work well, just pick a firm white fish. Avoid thin fillets that tend to fall apart during cooking.

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

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

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

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

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

About €5.60 per serving, or €22.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mollusks, shellfish, celery. Always check the labels of the products you buy.

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