Blanquette de la mer

Here is a superb recipe that my friend Jean-François le Mettre cooks in his restaurant on the fish quay at Concarneau in Brittany. It’s a great dish if you are poor since you can use quite ordinary fish like whiting, gurnard and mussels, or if you are rich you could use turbot, bass and lobsters. Anyway, the choice is yours, but this is Jean-François’ particular favourite way of doing it: