Seafood pot-au-feu
3
Points®
Total time: 44 min • Prep: 20 min • Cook: 24 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Clam juice
16 fl oz
Reduced sodium chicken broth
2 cup(s), or vegetable broth
White wine
½ cup(s)
Carrots
2 medium, cut into matchstick-thin strips
Celery
2 rib(s), medium, cut into matchstick-thin strips
Uncooked fennel bulb
½ item(s), or 1 small, cored and cut into matchstick-thin strips
Uncooked turnip
1 medium, peeled and cut into matchstick-thin strips
Onion
1 small, finely chopped
Uncooked farmed Atlantic salmon
¾ pound(s), skinned and cut into 6 pieces
Uncooked shrimp
½ pound(s), peeled and deveined
Uncooked calamari
½ pound(s), bodies, cut into 1⁄2-inch rings
French 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.
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