FISH POT-AU-FEU
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Bring 2 cups of water to a boil in a large, wide pot. Add the lobsters, cover and steam for 10 minutes. When cool enough to handle, remove the tail and claw meat and set aside. Place the shells back in the pot. Add 6 cups of water, the wine and lemon grass and bring to a boil. Reduce heat and simmer for 30 minutes. Strain through a fine-mesh sieve and place in a large saucepan.
- Meanwhile, quarter the potatoes. Turn each potato quarter by carving it with a paring knife into a football shape about 1 1/4-inches long, ideally with 7 sides. As you finish each one, drop them into a bowl of water. Use a channel knife to cut 4 evenly spaced grooves down each carrot. Cut the carrots across into 1/8-inch-thick slices.
- Bring the broth to a boil and stir in the fish sauce. Drain the potatoes and add them to the broth with the carrots. Reduce the heat and simmer until tender, about 10 minutes. Add the scallions and snapper, adjust the heat so the broth is at a slow simmer and cook until the fish is just cooked, about 5 minutes.
- Split the lobster tails in half. Ladle the soup among 4 bowls. Garnish each with half a lobster tail and 1 claw and serve immediately.
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Samar Zha
[email protected]Overall, this was a good recipe. The fish was cooked well and the broth was flavorful. However, I think it could have used a bit more vegetables.
Tish Delanoy
[email protected]This dish was a bit too rich for my taste. I think I would have preferred a lighter broth.
Mieka Marie Hodson
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fish. But I was pleasantly surprised! The fish was cooked perfectly and the broth was so flavorful. I will definitely be making this again.
Ashery Kyusilu
[email protected]This recipe is a keeper! It's easy to make and the results are always amazing. The fish is so moist and flaky, and the broth is so flavorful. I love serving this dish with a side of crusty bread.
Qazi Mustafa
[email protected]I've made this dish several times and it's always a crowd-pleaser. The fish is always cooked perfectly and the broth is always delicious. I highly recommend this recipe.
Thapelo Daniel
[email protected]This is one of my favorite recipes! I love the combination of the fish and vegetables in the flavorful broth. It's a great meal for a cold winter night.
Fazal Khan
[email protected]The recipe was easy to follow, but the results were just okay. The fish was a bit dry and the broth was a bit bland.
Saimon Shakib
[email protected]This dish was a bit too fishy for my taste. I think I would have preferred a different type of fish.
Clark Dolan
[email protected]I tried this recipe last night and it was a hit with my family! The fish was cooked perfectly and the broth was so flavorful. I will definitely be making this again.
K Fletch
[email protected]This recipe was easy to follow and resulted in a delicious and hearty meal. The fish was moist and flaky, and the broth was packed with flavor. I would definitely make this again.
Seidu Zenab
[email protected]This fish pot au feu was a delightful dish! The broth was rich and flavorful, and the fish and vegetables were cooked to perfection. I especially loved the combination of the tender fish with the crispy potatoes.