Pot-au-feu of the sea in a casserole

HealthyFoodMom.com - Pot-au-feu of the sea in a casserole - Healthy and gourmet meal idea

Pot-au-feu of the sea in a casserole

Prep Time30 mins
Cook Time45 mins
Total Time45 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Crustacean fish and seafood, Place, Vegetables
Servings: 6
Calories: 240kcal


  • 450 g Fillet of cod (or bar or monkfish, depending on the catch of the day)
  • 12 Walnut St. Jacques
  • 18 hulls
  • 18 Squid rings
  • 10 Small, firm-fleshed potatoes
  • 6 Young leeks
  • 2 White onions
  • 1 Bulb of fennel
  • 1 Lemon bio
  • 1 Bouquet of fresh herbs (dill, parsley and coriander)
  • 1 Star of badiane
  • 20 cl Some coriander or mustard seeds
  • 20 cl Dry white wine
  • 1 C. soup Liquid cream
  • 2 tbsp. soup Sugar
  • 2 tbsp. soup Olive oil
  • Coarse salt
  • Salt and pepper


  • Immerse the hulls in a bowl with water and coarse salt. Leave to drain for 2 hours and drain.
  • Cut the cod fillets into large pieces. Rinse the squid and walnuts.
  • Peel and wash all the vegetables. Wipe the potatoes well on paper towels. Cut the leeks into small pieces. Slice the fennel and onions.
  • In a casserole, cook all the vegetables for 3 to 4 minutes in the olive oil.
  • l Pour the white wine, as well as 20 cl of water and the sugar. Cook for 20 minutes under cover. Cut the lemon into thin slices.
  • Pour the cream into the casserole. Add the lemon strips, star anise and coriander seeds. Divide the fish and shellfish well in the casserole. Salt, pepper.
  • Cook covered for 3 to 5 minutes, on high heat. Sprinkle the pot-au-feu with all finely chopped herbs. Drizzle with olive oil.

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