Mixed Shellfish Pot-au-Feu

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