Best Seafood Pot Au Feu Recipes

Fish Pot-Au-Feu image

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 image

Provided by Molly O'Neill

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.