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–+ servings

Pot-au-Feu de la Mer

Dinner
Mixed fish and prawns simmered with root vegetables in white wine and fish stock. It's the Norman coastal fish stew version of pot-au-feu, hearty and comforting. It is a celebration of resourcefulness and regional pride, reflecting the way French cuisine adapts to local abundance from the coast.
Pot-au-feu de la mer recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients 

Mixed firm-fleshed fish and prawns
Additional ingredients

Equipment

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.