Pot au Feu de la Mer

Main Course

Pot au Feu de la Mer is a fish stew and celebration of resourcefulness and regional pride, reflecting the way French cuisine adapts to local abundance, whether from the farm or the coast.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Ingredients 

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Mixed firm-fleshed fish and prawns

• 200 gr salmon
• 200 gr monkfish
• 200 gr haddock
• 200 gr cod
• 300 gr king prawns

Additional ingredients

• 800 gr potatoes
• 4 carrot
• 2 celery
• 3 leek
• 1 onion
• 1 bouquet garni (thyme, bay leaf, parsley stalks, tied together)
• 300 ml dry white wine
• 1.5 l fish stock or fumet
• 30 gr unsalted butter
• 3 tbsp crème fraîche
• 20 gr flat-leaf parsley (a handful)
• 1 pinch saffron threads for extra aroma
• salt and black pepper

Equipment

• 1 stock pot
• 1 wooden spoon
• 1 measuring jug
• 1 knife
• 1 chopping board
• 1 ladle

Instructions

1. 1. Prepare the vegetables

   Peel and wash the carrots, celery, leeks, and potatoes. Chop them into large, rustic pieces. Finely slice the onion. Set aside.
2. 2. Sauté the onion

   Melt the butter in a large pot or cocotte over medium heat. Add the sliced onion and sauté until translucent and fragrant, about 5 minutes.
3. 3. Deglaze with wine and add stock

   Pour in the white wine and bring to a boil. Allow the wine to reduce slightly, then add the fish stock or fumet. Bring to a gentle simmer.
4. 4. Cook the vegetables and bouquet garni

   Add the bouquet garni and all the prepared vegetables (carrots, celery, leeks, potatoes) to the pot. Season with salt and pepper. Let everything simmer, uncovered, at a gentle boil for about 25 minutes, or until the vegetables are tender but not mushy.
5. 5. Add the fish and prawns

   Cut the fish into large, even chunks. Gently add them to the pot and simmer for 8–10 minutes, until the fish is just cooked through and opaque. Stir in the crème fraîche or double cream, then add the cooked prawns and heat through for another 2 minutes.
6. 6. Finish and serve

   Remove the bouquet garni. Taste and adjust seasoning if needed. Sprinkle with chopped parsley just before serving. Serve hot in deep bowls, with crusty bread on the side.

Notes

• For extra flavour: Infuse the broth with a pinch of saffron for a golden hue and delicate aroma.
• Make ahead: This dish reheats beautifully, making it ideal for entertaining or meal prep.
• Vegetable options: You can add fennel or turnip for extra depth.
• Serving suggestion: Accompany with a crisp green salad and a chilled glass of white wine.

About this recipe

The Pot au Feu de la Mer is a celebration of resourcefulness and regional pride, reflecting the way French cuisine adapts to local abundance, whether from the farm or the coast. It honours the spirit of the original pot-au-feu: a communal, comforting meal that brings people together and warms the soul.

Little-known regional variations
While the pot-au-feu is enjoyed throughout France, it has a few regional variations that reflect the country’s diverse culinary heritage.

• Le pot-au-feu alsacien
  In Alsace, the pot-au-feu often features quenelles de moelle (marrow dumplings) and freshly grated horseradish, adding a piquant twist to the rich broth. Sometimes, the bouillon is used as a base for a second course, such as a soup with liver dumplings, making the meal a multi-course feast steeped in Alsatian tradition
• La garbure du Sud-Ouest
  In the southwest, the garbure is a rustic, hearty soup that can be seen as a cousin to the pot-au-feu. It incorporates confit de canard (duck confit), white beans, and cabbage, along with winter vegetables and a bit of pork. This version is a celebration of the region’s love for duck and its robust country cooking
• Le pot-au-feu de la mer normand
  At last we have our Pot au Feu de La Mer. Along the Normandy coast, inventive cooks have fused the spirit of the pot-au-feu with the bounty of the sea. This recipe is a tribute to the region’s maritime heritage.

Traditionally, a pot-au-feu is a slow-simmered stew of beef and marrowbones, cooked with an abundance of root vegetables. The name literally means “pot on the fire”.