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Seafood Pot-au-feu

To change from meat.

Public
Course: Main course
Preparation time: 20 minutes
Energy: 679 kcal / serving

Instructions

  • 1.   Peel the carrots, turnips, and potatoes and cut them into pieces. Clean the leeks and cut them in half, then into sections. Peel and slice the onions.
  • 2.   In a large pot, sauté the onions for a few minutes in melted butter, then deglaze with wine, bring to a boil, and add 1 liter of water with the fish stock. Mix well, then add the vegetables, bouquet garni, and pink berries. Season with salt and freshly ground pepper to taste. Let cook for 25 minutes over low heat.
  • 3.   Meanwhile, clean the shellfish in vinegar water to remove the sand. Cut the fish into large 5 cm cubes. Shell the shrimp, leaving the tail intact.
  • 4.   After 25 minutes of cooking, add the fish and seafood, then continue cooking for 10 minutes. Stir in the cream and add the shrimp. Mix gently. Sprinkle with parsley and tarragon and serve with lemon wedges.

Ingredients for servings

  • 300 g of cod fillet
  • 300 g of salmon
  • 400 g of shellfish
  • 200 g of shrimp
  • 2 carrots
  • 2 turnips
  • 4 potatoes
  • 2 leeks
  • 2 onions
  • 30 cl of dry white wine
  • 5 tablespoon of fish stock
  • 1 bouquet garni
  • 150 g of sour cream
  • 1 leaf of parsley
  • 1 lemon
  • 30 g of butter
  • 1 tablespoon of pink peppercorn
  • 1 stalk of tarragon

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    679 kcal
    34 %
  • Fat
    26,3 g
    38 %
  • of which saturated
    13,73 g
    69 %
  • Carbohydrates
    46,72 g
    18 %
  • of which sugar
    12,13 g
    13 %
  • Protein
    47,34 g
    95 %
  • Fibers
    8,21 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference