Name: Mixed Shellfish Pot-au-Feu
Yield: Makes 4 Generous First-Course or Light Main-Course Servings
Cuisine: France
Ingredients: ½ pound sea scallops, 1 large or 2 small per person; 12 oysters; 1 cup dry white wine; freshly ground pepper and salt; ¾ cup fish broth or water; 2 shallots, finely chopped; ¼ cup finely chopped parsley leaves; 4 tablespoons unsalted butter (optional); 12 littleneck clams; 12 cultivated mussels; slices of French bread, toasted

Preparation info

Makes
4
Generous First-Course

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

A traditional French pot-au-feu, is a long-simmered pot of beef and vegetables with not a bit of fish in it. Naming this seafood soup after such a distant cousin may be carrying poetic license too far, but the two dishes do have certain similarities. Both contain a variety of ingredients simmered together and served in a light, un-thickened broth.

I don’t recommend making this soup for more than 4 people because there is a lot of last-minute cooking and arranging of shellfish