Seafood Pot-au-Feu

3
Total Time
44 min
Prep
20 min
Cook
24 min
Serves
6
Difficulty
Easy
Pot-au-feu, literally meaning “pot on the fire,” is a French dish of meat and vegetables, simmered in water to create a rich broth.

Ingredients

canned clam juice

16 oz, 2 (8-ounce)

reduced-sodium chicken broth

2 cup(s), or vegetable broth

white wine

½ cup(s)

uncooked carrot(s)

2 medium, cut into matchstick-thin strips

uncooked celery

2 rib(s), medium, cut into matchstick-thin strips

uncooked fennel bulb(s)

½ medium, or 1 small, cored and cut into matchstick-thin strips

uncooked turnip(s)

1 medium, peeled and cut into matchstick-thin strips

uncooked onion(s)

1 small, finely chopped

uncooked farmed salmon fillet(s) with or without skin

¾ pound(s), skinned and cut into 6 pieces

uncooked shrimp

½ pound(s), peeled and deveined

uncooked boneless squid

½ pound(s), bodies, cut into 1⁄2-inch rings

French baguette bread

6 oz, cut into 6 slices

Instructions

  1. Bring the clam juice, chicken broth, wine, carrots, celery, fennel, turnip, and onion to a boil in a Dutch oven. Reduce the heat and simmer, covered, until the vegetables are tender, 5–6 minutes.
  2. Add the salmon and shrimp; return to a simmer. Cover and gently poach about 5 minutes. Add the squid and poach until the salmon, shrimp, and squid are just opaque in the center, 2–3 minutes longer. Remove from the heat. Ladle evenly into 6 bowls. Serve with the baguette slices. Yields 1 1⁄3 cups and 1 baguette slice per serving.

Notes

We’ve taken liberties with this dish to create a light and flavorful seafood stew, using clam juice and chicken broth to maximize the flavor.Save the feathery green leaves—sometimes called fronds—from the fennel bulb to garnish the dish.

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