French Fish Stew with fresh vegetables Tourisme Main Course ENG

Ingrédients

Serve for 6 people : 

12 scallops without the coral and foot removed

6 small filets of salmon, deboned and skin removed

1 small tail of monkfish, deboned and gray skin removed.

1 organic lemon

12 medium sized potatoes

6 large carrots

4 stalks of celery, preferably from the heart 

½ bunch of Italian parsley

15cl (3/4 cup) crème fraiche (sour cream can be substituted)

White pepper from Penja to taste (white pepper can be substituted)

Salt to taste

1.5 l (2 ¾ pints) of fish fumet or pre-made fish stock

 

Étapes de la recette

In a large pot add 1.5 l of water and the sachet of fish fumet.

To begin, start with the celery stalks. Using a paring knife cut one end of the celery stalk and peel the strings off. You can also use a vegetable peeler. Then cut the celery in 1cm (just under a half inch) slices. Set aside.

Peel the potatoes, carrots and cut in medium size pieces.

Next, cut the lemon in a small dice (¼ inch by ¼ inch)

Place all the cut vegetables into the fish fumet. Let cook for 10-15 mn.

While vegetables are cooking, cut the salmon in large pieces. Cut the monkfish tail in 4 pieces about 4cm each (2 inch pieces).

Once the vegetables are cooked, remove and set aside. Add the monkfish and salmon. Let the meat cook about 10 mn.

Reduce heat to simmer then add the cooked vegetables.

Five minutes before serving add the scallops and the crème fraiche. Gently stir in the crème fraiche to incorporate into a smooth sauce.

Sprinkle the fresh chopped Italian parsley as garnish and serve immediately in soup bowls.

Astuce Tours à Table

– The sauce is liquid. If you like it thicker, reduce the fumet by itself after the vegetables and fish are cooked. 

– You can use any other type of fish as long as it has a firm flesh.