Seafood Pot Au Feu Recipes

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SEAFOOD POT AU FEU



Seafood Pot au Feu image

This robust seafood stew will feed a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 21

2 1-pound lobsters
2 small leeks, white and light-green parts only
3 medium carrots, peeled
1 celery stalk, peeled to remove strings
1 medium fennel bulb, trimmed
2 medium cloves garlic, peeled
1 tablespoon unsalted butter
1 medium onion, cut into 1/4 -inch dice
1 teaspoon fennel seed, toasted
8 thyme sprigs
4 tarragon sprigs
1 cup dry white wine
1 bay leaf
4 whole canned tomatoes, broken up
10 flat-leaf parsley sprigs
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
12 sea scallops (3/4 pound), cleaned
1 pound halibut or other firm white fish, cut into 1 1/2-inch cubes
1/2 bunch watercress, leaves only
2 tablespoons sauternes (optional)

Steps:

  • Bring a stockpot of water to a boil over high heat. Add lobsters, cover, and cook 3 minutes; drain. Hold lobsters with a towel and twist off tails and claws. Remove meat from tails and claws; refrigerate. Reserve lobster shells and bodies.
  • Cut 1 leek into 1/4 inch dice; let stand in a bowl of water for 5 minutes. Lift out of water; drain. Chop 1 carrot, celery, half the fennel, and 1 clove garlic into 1/4 inch dice.
  • Heat 1 teaspoon butter in a large saucepan over medium heat. Add the chopped leek, onion, carrot, celery, fennel, garlic, fennel seeds, 6 sprigs thyme, and tarragon; cook, stirring occasionally, until vegetables are soft and aromatic, 3 to 4 minutes. Add lobster shells and bodies; cook, stirring occasionally, 2 to 3 minutes.
  • Add wine, bay leaf, tomatoes, parsley, and 8 cups water. Raise heat to high; bring to a boil. Reduce heat to medium low; simmer until very flavorful, 1 hour.
  • Meanwhile, halve remaining leek and cut into 1/4-inch-thick slices. Place in a bowl of water for 5 minutes; lift out of water and drain. Slice remaining carrots into 1/8-inch-thick matchsticks. Cut remaining fennel into 1/4-inch dice. Using the side of a knife, smash remaining garlic clove; set vegetables aside.
  • Remove stock from heat and strain, pressing on solids. Discard solids.
  • Melt remaining 2 teaspoons butter in a large shallow saucepan over medium heat. Add sliced leeks, carrots, fennel, garlic, remaining 2 sprigs of thyme, salt, and pepper; cook until tender, about 7 minutes. Add stock; raise heat and bring to a boil. Reduce heat to medium low; simmer for 20 minutes. Meanwhile, slice lobster-tail meat into medallions but leave claw meat whole; set aside. Add scallops and halibut to stock; adjust heat to maintain bare simmer and poach for about 1 minute. Add lobster meat, adjust heat again, and poach until fish is opaque and lobster is cooked through, 3 to 4 minutes. Discard garlic clove and thyme sprigs. Stir in watercress and sauternes, if using. Serve immediately.

Nutrition Facts : Calories 236 g, Cholesterol 86 g, Fat 5 g, Fiber 1 g, Protein 34 g, Sodium 417 g

FISH POT-AU-FEU



Fish Pot-Au-Feu image

Make and share this Fish Pot-Au-Feu recipe from Food.com.

Provided by Julie Bs Hive

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

5 cups low sodium chicken broth
1 cup dry white wine (or 1 cup low-sodium chicken broth plus 3 tbsp white wine vinegar)
1/2 teaspoon dry tarragon
4 small thin-skinned red potatoes (each 1 1/2-2 inches in diameter)
4 medium carrots, halved
3 medium leeks
1 1/2 lbs firm-textured white fish fillets (sea cod or sea bass will do nicely)

Steps:

  • Bring broth, wine, and tarragon to a boil over high heat in a large 5-6 quart saucepan. To this pot add the potatoes and carrots and return to a boil. Reduce heat and cover. Boil gently for 10 minutes.
  • Trim the root end and all but 3 inches of green tops from the leeks and remove the outer leaves. Split lengthwise and rinse well. Add to pan, cover, and boil for about ten minutes, until vegetables are tender. Remove leeks from pan and keep warm.
  • Rinse then pat dry the fish. Cut into 4 equal portions. Add to pan, cover, simmer until carrots are tender and fish is opaque but still moist. This should take 7-10 minutes.
  • With a slotted spatula, lift fish from pan and arrange in 4 wide, shallow bowls, arrange vegetables alongside and ladle broth over all.
  • Enjoy!

FISH POT-AU-FEU



Fish Pot-au-Feu image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 9

8 cups water
2 1 1/2-pound lobsters
2 cups white wine
2 stalks fresh lemon grass, smashed and cut into 2-inch pieces
6 medium red potatoes
3 medium carrots, peeled
2 teaspoons Vietnamese fish sauce (nuoc mam)
3 small scallions, halved lengthwise and cut crosswise into thirds
4 red snapper fillets, skinned and cut into 1 1/2-inch pieces

Steps:

  • Bring 2 cups of water to a boil in a large, wide pot. Add the lobsters, cover and steam for 10 minutes. When cool enough to handle, remove the tail and claw meat and set aside. Place the shells back in the pot. Add 6 cups of water, the wine and lemon grass and bring to a boil. Reduce heat and simmer for 30 minutes. Strain through a fine-mesh sieve and place in a large saucepan.
  • Meanwhile, quarter the potatoes. Turn each potato quarter by carving it with a paring knife into a football shape about 1 1/4-inches long, ideally with 7 sides. As you finish each one, drop them into a bowl of water. Use a channel knife to cut 4 evenly spaced grooves down each carrot. Cut the carrots across into 1/8-inch-thick slices.
  • Bring the broth to a boil and stir in the fish sauce. Drain the potatoes and add them to the broth with the carrots. Reduce the heat and simmer until tender, about 10 minutes. Add the scallions and snapper, adjust the heat so the broth is at a slow simmer and cook until the fish is just cooked, about 5 minutes.
  • Split the lobster tails in half. Ladle the soup among 4 bowls. Garnish each with half a lobster tail and 1 claw and serve immediately.

CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET



Classic French Pot Au Feu - Crock Pot or Le Creuset image

Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs.

Provided by French Tart

Categories     Stew

Time 10h40m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 kg beef, with bone
300 g lardons or 300 bacon, cut into cubes
4 -6 small onions, peeled
3 garlic cloves, minced
4 medium sized carrots, peeled and left whole
4 leeks, washed and cut in half
4 turnips, peeled
4 large potatoes, peeled & halved
bouquet garni or 1 bay leaf
2 sprigs fresh parsley
1 sprig fresh thyme
200 ml beef stock
all-purpose flour

Steps:

  • Crock Pot:.
  • Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
  • Traditional:.
  • Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proof casserole dish or le Creuset.
  • Briefly fry bacon, onions & garlic. Add the carrots and then the leeks and beef stock. Bring to the boil. Put everything into a large le Creuset or casserole dish, adding the turnips and potatoes last.
  • Cook at low temperature (150C/300F) for about 5 hours or until the meat falls of the bone.
  • Slice meat and serve accompanied with pickles and horseradish, French bread and butter. Serve the thickened jus in a gravy boat.
  • Notes:.
  • Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
  • For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding more herbs.

Nutrition Facts : Calories 2960.2, Fat 266.9, SaturatedFat 110.7, Cholesterol 371.2, Sodium 453.4, Carbohydrate 98.1, Fiber 14.9, Sugar 16.9, Protein 42.8

FISH POT AU FEU



Fish Pot Au Feu image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, one pot, main course

Time 1h25m

Yield Four to six servings

Number Of Ingredients 15

1 small leek, trimmed, or 1 cut-off portion of a large leek
1 small cabbage wedge, about 1 pound
12 small baby carrots, about 1/4 pound, trimmed and scraped
3/4 cup finely chopped onions
Salt to taste, if desired
7 1/2 cups fish broth
1/4 teaspoon powdered turmeric
1/4 teaspoon dried hot red-pepper flakes
Freshly ground pepper to taste
3/4 pound skinless, boneless firm-fleshed, nonoily white fish, such as monkfish, blackfish or red snapper
1 skinless, boneless piece of salmon fillet, about 1/2 pound
12 small mussels
3 red, ripe tomatoes, about 3/4 pound
12 small shrimp, about 6 ounces, peeled and deveined
1 tablespoon freshly plucked ends from fresh dill sprigs

Steps:

  • Cut the leeks or portion of leek into one-and-a-half-inch lengths. Cut each piece lengthwise into quarters. Rinse well and set aside.
  • Cut away and discard the core of the cabbage wedge. Cut the leaves into one-inch pieces. There should be about one and a half cups. Set aside.
  • Prepare the carrots and onions and set aside.
  • Put the leek, cabbage, carrots and onions in a kettle and add cold water to cover. Add salt to taste and bring to the boil. Simmer five minutes, then drain.
  • Bring the fish broth to the boil and add the vegetables. Stir in the turmeric, pepper flakes, salt and pepper to taste. Simmer 10 minutes. If desired, at this point the base may be cooled and refrigerated overnight or until ready to serve.
  • Meanwhile, if monkfish is used, trim away and discard any darker flesh portions of the fish. Cut the white-fleshed fish into one-inch cubes. There should be about one and a half cups. Set aside.
  • Cut the salmon into one-inch cubes. There should be about one and a third cups. Set aside.
  • Pull away and discard the beard of each mussel. Scrub the mussels well and drain. Set aside.
  • Meanwhile, peel the tomatoes and cut them into quarters. Remove and discard the seeds. Cut the quarters into one-inch pieces. There should be about one and a half cups. Set aside.
  • When ready to cook, bring the fish base to the boil and add the white-fleshed fish pieces. Cook about three minutes and add the salmon, mussels and tomatoes. Cook about one minute. Add the shrimp and dill, then stir. Cook two minutes. If desired, serve the soup with garlic mayonnaise on the side or spoon a small amount on top of each serving of soup.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1254 milligrams, Sugar 4 grams, TransFat 0 grams

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