Go Back
–+ servings
Seafood Pot-au-Feu

Seafood Pot-au-Feu

Discover the magic of Seafood Pot-au-Feu, a comforting dish with tender seafood and creamy broth. Perfect for cozy nights and dinner parties alike.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g white fish (cod, hake, or similar) cut into large chunks
  • 200 g peeled shrimp
  • 200 g cleaned, shelled mussels
  • 4 carrots sliced into rounds
  • 2 leeks chopped into pieces
  • 2 celery stalks cut into chunks
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 1 liter vegetable broth
  • 200 ml heavy cream
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Equipment

  • Large cocotte or Dutch oven
  • Sharp knife for chopping
  • Wooden spoon for stirring

Method
 

  1. Heat olive oil in a cocotte over medium heat.
  2. Add onions and garlic, letting them sizzle until fragrant.
  3. Toss in carrots, leeks, and celery, stirring occasionally.
  4. After 5 minutes, pour in the vegetable broth and add the bouquet garni.
  5. Season with salt and pepper, bring to a boil, then lower the heat and let it simmer for 20 minutes.
  6. Gently place the fish chunks into the pot and let them cook for 5 minutes.
  7. Add the shrimp and mussels, cover the cocotte, and allow the seafood to steam gently until mussels open.
  8. Remove the bouquet garni and stir in the heavy cream, adjusting seasoning as needed.
  9. Ladle the Seafood Pot-au-Feu into bowls and sprinkle fresh parsley on top.
  10. Serve with crusty bread for dipping.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1800IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Use the freshest seafood available for the best results. Leftovers can be stored in an airtight container and refrigerated for up to 2 days. For a lighter version, consider omitting the cream or substituting it with low-fat yogurt. Enjoy with crusty bread or even mini cocottes for individual servings. Feel free to add different veggies like zucchini or fennel to customize the dish.
Tried this recipe?Let us know how it was!