📝 About This Recipe
This refined reimagining of the classic French 'pot-on-the-fire' replaces rustic meats with the delicate treasures of the ocean, bathed in a crystalline saffron-infused fumet. Elevating humble root vegetables to haute cuisine status through precise tourné cuts, this dish balances the mineral depth of shellfish with the silky texture of line-caught white fish. It is a masterpiece of French technique that captures the essence of the Atlantic coast in a single, aromatic bowl.
🥗 Ingredients
The Seafood
- 400 grams Monkfish tail (cleaned and cut into 4 medallions)
- 8 large Scallops (U-10 size, dry-packed)
- 8 pieces King Prawns (peeled, tail-on, deveined)
- 500 grams Mussels (cleaned and debearded)
The Aromatic Broth (Le Bouillon)
- 1.5 liters Fish Stock (Fumet) (high-quality homemade or store-bought)
- 150 ml Dry White Wine (preferably a crisp Muscadet or Chablis)
- 1 pinch Saffron Threads (toasted and crushed)
- 1 piece Star Anise (whole)
- 1 large Leek (white part only, sliced into rounds)
The Garden Vegetables
- 8 pieces Baby Carrots (peeled, with 1cm of green top left)
- 8 pieces Fingerling Potatoes (peeled and turned (tourné))
- 4 pieces Baby Turnips (halved)
- 1 small Fennel Bulb (cut into thin wedges)
The Finishing Touches
- 1 pinch Fleur de Sel (for seasoning)
- 1 handful Fresh Chervil (plucked leaves for garnish)
- 1/2 cup Rouille Sauce (served on the side with crostini)
👨🍳 Instructions
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1
Begin by infusing the broth. In a large copper pot or heavy-bottomed cocotte, combine the fish stock, white wine, star anise, and toasted saffron. Bring to a gentle simmer over medium heat.
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2
Prepare the vegetables. Ensure your potatoes and carrots are uniform in size (ideally 'tourné' style with seven sides) to ensure even cooking and a professional aesthetic.
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3
Add the potatoes and carrots to the simmering broth. Cook for 8-10 minutes until they begin to soften but still retain a slight bite.
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4
Incorporate the turnips, fennel wedges, and leek rounds into the pot. Continue to simmer for another 6-8 minutes until all vegetables are tender-crisp.
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5
Using a slotted spoon, carefully remove the vegetables from the broth and set them aside in a warm bowl, covered with a damp cloth to prevent drying.
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6
Taste the broth. Increase the heat slightly to reduce it by about 15% to concentrate the flavors. Season with salt and white pepper to taste.
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7
Lower the heat to a poaching temperature (approx. 80°C/175°F). Add the monkfish medallions first, as they require the longest cooking time, poaching for 4 minutes.
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8
Add the king prawns and scallops to the broth. Poach gently for 2-3 minutes until the prawns turn pink and the scallops are just opaque.
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9
Finally, add the mussels. Cover the pot for 2 minutes or until the shells have fully opened. Discard any that remain closed.
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10
To assemble, place a selection of the warm vegetables in the center of four deep, warmed rimmed bowls.
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11
Carefully arrange one monkfish medallion, two scallops, two prawns, and a cluster of mussels atop the vegetables in each bowl.
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12
Ladle the hot, golden saffron broth over the seafood until it is halfway submerged. Garnish with fresh chervil and a sprinkle of Fleur de Sel.
💡 Chef's Tips
Use a 'cartouche' (a circle of parchment paper) over the vegetables while they simmer to ensure they stay submerged and cook evenly. Always use the freshest seafood available; the quality of the monkfish is paramount as it provides the 'meatiness' traditional to a pot-au-feu. Do not let the broth boil once the seafood is added; a gentle poach ensures the scallops and prawns remain buttery and soft rather than rubbery. If the broth appears cloudy, you can clarify it using a traditional egg white raft, though a natural, slightly rustic clarity is often preferred for this dish. Chill your wine pairing while you cook—the temperature contrast between the hot broth and cold wine is delightful.
🍽️ Serving Suggestions
Serve with toasted baguette slices generously spread with a spicy garlic Rouille. Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the richness of the seafood. A side of steamed sea beans (samphire) adds a lovely salty crunch and vibrant green color to the presentation. For a truly decadent experience, offer a small dish of salted Bordier butter for the bread. Follow the meal with a light lemon sorbet to cleanse the palate after the aromatic saffron broth.