- Total Time
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.
canned clam juice16 oz, 2 (8-ounce)
reduced-sodium chicken broth2 cup(s), or vegetable broth
white wine½ cup(s)
uncooked carrot(s)2 medium, cut into matchstick-thin strips
uncooked celery2 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 skin¾ pound(s), skinned and cut into 6 pieces
uncooked shrimp½ pound(s), peeled and deveined
uncooked boneless squid½ pound(s), bodies, cut into 1⁄2-inch rings
French baguette bread6 oz, cut into 6 slices
- 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.
- 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.