Seafood pot-au-feu

SmartPoints® value per serving
Total Time
44 min
20 min
24 min
Pot-au-feu literally means pot on the fire, traditionally a French dish of meat and vegetables, simmered in water to create a rich broth. 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. Ready in under 45 minutes, this dish features turnips, fennel and carrots, some of winter's best vegetables. Each hearty bowl comes with a baguette slice to sop up the delicious broth. Save the feathery green fronds from the fennel bulb to garnish the dish for a pretty presentation.


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


  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.