95 Seafood pot-au-feu

Name: Seafood pot-au-feu (Le grand pot-au-feu de la mer)
Yield: For four people
Cuisine: French
Ingredients: salt, pepper; salt, pepper; 30 cl (½ pint) fish fumet; 30 cl (½ pint) nage or court-bouillon; 4 slices angler or monk fish of 50 g (2 oz) each; 8 Dublin Bay prawns; 16 medium-sized mussels; 4 oysters (optional); 1 bass weighing 400 g (scant 1 lb); 4 small red mullet weighing about 100 g (3½ oz) a piece; 4 slices angler or monk fish of 50 g (2 oz) each; 18 cl (⅓ pint) Parsley sauce; 18 cl (⅓ pint) Red wine Sabayon sauce; 18 cl (⅓ pint) Sauce vierge; half a cucumber cut in four thick slices, channelled with a special channelling knife; 4 small leeks; 12 asparagus tips; 8 miniature carrots, made by cutting up ordinary vegetables into large sticks or they can be ‘turned’ to olive shapes; 8 miniature turnips, made by cutting up ordinary vegetables into large sticks or they can be ‘turned’ to olive shapes; 8 miniature turnips, made by cutting up ordinary vegetables into large sticks or they can be ‘turned’ to olive shapes; 8 miniature turnips, made by cutting up ordinary vegetables into large sticks or they can be ‘turned’ to olive shapes; 4 peppercorns; 1 small bouquet garni; 1 chopped shallot; 100 g (3½ oz) fresh parsley; 4 tablespoons dry white wine; 4 tablespoons red wine

Le grand pot-au-feu de la mer

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

1 bass weighing 400 g (scant 1 lb)
4 small

Europe
France
Dinner
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Cook the vegetables in boiling salted water, the carrots, turnips and leeks for ten minutes, the asparagus and cucumber for five minutes. Keep them hot in the water in which they were cooked.

Preparing and cooking the fish

Scale, clean and wash the bass and red mullet, leaving in the live