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Cooking Recipe Video : Seafood pot-au-feu with Vegetables



    Restaurant: Les Sources de Caudalie(Fa
Phone:
+33 5 57 83 83 83
Website:
www.sources-caudalie.com
Address:
Chemin de Smith Haut Lafit
"10 years ago, Florence and Daniele Cathiard left the stressful business world and install...
Seafood pot-au-feu with Vegetables

Recipe Description:
  1. Slice the sole fillets in half, cut the 4 bass pieces into fillets, clean and prepare the scallops and prawn. Put the tomatoes for 10 seconds into boiling water. Take them back out and refresh them in cool, icy water. Then, pull off the skin with ease.
  2. Cut them into quarters, remove the seeds with a knife and put the tomato leafs on a plate with olive oil, salt, pepper, thyme and laurel. Put the tomatoes in a stove at 195 degrees F for about 4 hours to obtain preserved tomatoes.
  3. Put the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme and laurel. Let the whole boil and add the zucchini, fennel, carrots, and Paris mushrooms.
  4. Once cooked, take out the vegetables and put the bass, the sole, the scallops and the prawns inside. When the fish is almost cooked, put the vegetables back inside as well as the preserved tomato leafs.
  5. For the presentation, put the fish and the vegetables pell-mell in a concave dish.
  6. Just before pouring the bouillon, add a bit of lemon juice and adjust the seasoning.

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Servings:
4 People
Cooking recipe time in minutes:
20
Recommended wine with the dish:
Coteaux daix blanc
Difficulty level:
Easy

Seafood pot-au-feu with Vegetables

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          Cooking Recipe Ingredients:
  • 2 sole fillets
  • 0.7 lbs. bass (fillet)
  • 4 scallops
  • 4 prawn
  • 2.5 cups fish fumet (stock)
  • 0.63 cups olive oil
  • 3 star-shaped anise
  • Thyme and laurel
  • 2 tomatoes
  • 1 zucchini
  • 4 fennel
  • 4 carrots
  • 4 Paris mushrooms (champignons de Paris)
  • 1 lemon juice
  • Salt, pepper
     Cooking recipe preparation instructions:
  1. Slice the sole fillets in half, cut the 4 bass pieces into fillets, clean and prepare the scallops and prawn. Put the tomatoes for 10 seconds into boiling water. Take them back out and refresh them in cool, icy water. Then, pull off the skin with ease.
  2. Cut them into quarters, remove the seeds with a knife and put the tomato leafs on a plate with olive oil, salt, pepper, thyme and laurel. Put the tomatoes in a stove at 195 degrees F for about 4 hours to obtain preserved tomatoes.
  3. Put the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme and laurel. Let the whole boil and add the zucchini, fennel, carrots, and Paris mushrooms.
  4. Once cooked, take out the vegetables and put the bass, the sole, the scallops and the prawns inside. When the fish is almost cooked, put the vegetables back inside as well as the preserved tomato leafs.
  5. For the presentation, put the fish and the vegetables pell-mell in a concave dish.
  6. Just before pouring the bouillon, add a bit of lemon juice and adjust the seasoning.
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