69 Seafood Pot-au-feu

Name: Seafood Pot-au-feu
Yield: For four people
Cuisine: French
Ingredients: juice of ½ lemon; 8 Dublin Bay prawns; 250 g (8¾ oz) softened butter; 12 fresh asparagus tips or 100 g (3½ oz) topped and tailed French beans; 100 g (3½ oz) each of leeks, carrots, cucumbers and turnips, turned into miniature vegetables in the shape of large olives; 1 teaspoon butter; 4 anchovy fillets; 1 tablespoon olive oil; 4 slices French bread; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 6 peppercorns; 1 sprig tarragon; 1 teaspoon chopped shallot; 1 level teaspoon sugar; 8 tablespoons dry white wine; 4 scallops, out of their shells; 1 tablespoon chopped shallot; 200 ml (⅓ pint) red wine; 1 bouquet garni; 1 bunch parsley; 8 tablespoons water; 2 bass weighing 300 g (10½ oz) each; 16 medium-sized mussels; 4 small red mullet weighing 100 g (3½ oz) each; 4 fillets of sole; 4 oysters

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Le pot-au-feu de la mer ‘Closely related to the familiar pot-au-feu with beef’

Ingredients

Main ingredients

2 bass weighing 300 g (10½ oz) each
4

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Preparing the vegetables

Bring the 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt to the boil in a large saucepan and put the leeks, carrots and turnips into cook for 10 minutes. After 5 minutes, put in the cucumbers, and asparagus or beans. Remove from the heat and keep hot in their cooking water.