Pot of fish with shellfish
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 25 minutes
  • Nombre de personnes:
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Pot of fish with shellfish

By 11 May 2023

Ingredients

Instructions

  • 400 g Monkfish fillet
  • 400 Salmon fillet
  • 200 g Pre-cooked prawns
  • 4 scallops
  • 1 l Mussels

For cooking and seasoning:

  • 2 shallots
  • 1 tablet of court-bouillon
  • 1 tbsp. cornstarch
  • 30 cl Dry white wine
  • 200 g fresh cream
  • 25 g Butter
  • 1 dose of saffron
  • Salt
  • Pepper
  1. Peel the prawns. Rinse the scallops.
  2. Rinse and dry the fish fillets. Salt and pepper them.
  3. Stir the mussels in cold water. Open them over high heat in a skillet. Take them out as you go. Remove the shells and strain the cooking juices.
  4. Heat the butter in a casserole. Gently brown the peeled and chopped shallots. Sprinkle with dry white wine and let reduce by half.
  5. In the casserole dish, pour 60 cl of cold water, the filtered mussel water and the crumbled court-bouillon tablet. Place the fish fillets on it. Boil the water. Immediately cover the casserole and let the fish poach off the heat for 10 minutes.
  6. Then add the cornstarch mixed with the fresh cream, then heat and let the broth thicken, shaking the casserole from time to time.
  7. Spread over the fish fillets, scallops, shelled mussels and prawns. Flavor with saffron. Stop cooking as soon as the liquid starts boiling again. Adjust the seasoning with salt and pepper.
  8. Serve immediately.
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Pot of fish with shellfish

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