Pot-au-feu of the sea in a casserole
- 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.