This Fish Pot au Feu is a dish that rejoices and that is prepared with simplicity. Keep in mind, however, that when it comes to seafood, only one rule is imperative: Let yourself be guided by the fish of the day, by definition, the freshest !
First, here is the list of the different ingredients you will need to make the Fish Pot au Feu that serves 4
- 5 cups (2 liters and a half) fish stock
- 1 kilogram monkfish cut into medallions or any other white fish
- 4 firm-fleshed potatoes
- 6 carrots
- 4 leeks cut into large pieces
- 2 stalks of celery
- 1 onion
- 2 cloves
- 1 bouquet garni
- Salt and pepper from the mill
Now, here are the different steps you will need to follow to make the Fish Pot au Feu with a 20 minutes preparation and a 45 minutes baking time
Start by peeling the potatoes, carrots and onion. then prick the onion with the cloves. Wash the leeks and cut all the vegetables into big chunks.
Then put the bouquet garni, onion, carrots and celery in a large casserole dish. Pour 4 cups (2 litres) of fish stock and cook for 20 minutes. Then add the potatoes and leeks and continue cooking for another 20 minutes.
In another stew, place the monkfish medallions in the remaining 1 cup (50 cl) of cold fish stock and bring to a boil. Poach your fish for 5 to 8 minutes. The aroma must just be quivering.
Finally, put the vegetables, broth and pieces of fish in a deep dish and serve immediately.
If you like, you may serve the Fish Pot au Feu with an herb sauce, it is just delicious.
