FISH POT AU FEU
Provided by Craig Claiborne And Pierre Franey
Categories dinner, one pot, main course
Time 1h25m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Cut the leeks or portion of leek into one-and-a-half-inch lengths. Cut each piece lengthwise into quarters. Rinse well and set aside.
- Cut away and discard the core of the cabbage wedge. Cut the leaves into one-inch pieces. There should be about one and a half cups. Set aside.
- Prepare the carrots and onions and set aside.
- Put the leek, cabbage, carrots and onions in a kettle and add cold water to cover. Add salt to taste and bring to the boil. Simmer five minutes, then drain.
- Bring the fish broth to the boil and add the vegetables. Stir in the turmeric, pepper flakes, salt and pepper to taste. Simmer 10 minutes. If desired, at this point the base may be cooled and refrigerated overnight or until ready to serve.
- Meanwhile, if monkfish is used, trim away and discard any darker flesh portions of the fish. Cut the white-fleshed fish into one-inch cubes. There should be about one and a half cups. Set aside.
- Cut the salmon into one-inch cubes. There should be about one and a third cups. Set aside.
- Pull away and discard the beard of each mussel. Scrub the mussels well and drain. Set aside.
- Meanwhile, peel the tomatoes and cut them into quarters. Remove and discard the seeds. Cut the quarters into one-inch pieces. There should be about one and a half cups. Set aside.
- When ready to cook, bring the fish base to the boil and add the white-fleshed fish pieces. Cook about three minutes and add the salmon, mussels and tomatoes. Cook about one minute. Add the shrimp and dill, then stir. Cook two minutes. If desired, serve the soup with garlic mayonnaise on the side or spoon a small amount on top of each serving of soup.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1254 milligrams, Sugar 4 grams, TransFat 0 grams
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rebecca williams
[email protected]This was a great way to use up some leftover fish. The broth was very flavorful and the vegetables were tender.
Ahmad Khan1667
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Tungalag Majaa
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The broth was so flavorful and the fish was cooked perfectly.
Batte Dalton francis
[email protected]This is a great recipe for entertaining guests. It's elegant and impressive, but it's also very easy to make.
Robin Ruiz
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Ederine Simpson
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.
Ammar Rajput
[email protected]The fish was a bit overcooked, but the vegetables were perfect. The broth was also very flavorful.
Arslan mughal Arslan mughal
[email protected]This recipe was a bit too bland for my taste. I added some extra salt and pepper, which helped a bit, but it still wasn't as flavorful as I would have liked.
deepforest
[email protected]I followed the recipe exactly and it turned out perfectly. The fish was cooked through but still moist, and the vegetables were tender. The broth was also very flavorful.
Mubiru Siraje
[email protected]This was my first time making fish pot au feu and it was a success! The broth was rich and flavorful, and the fish was flaky and tender. I will definitely be making this again.
Gen Buttnaked
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a few extra vegetables, like carrots and celery.
H Sama
[email protected]This fish pot au feu was a hit with my family! The broth was so flavorful and the fish was cooked perfectly. I will definitely be making this again.