68min 4 ppl
Saffron Fish Pot-au-Feu
106 minutes
4 people
Hardover 60 min or 12+ steps
106 min · 12 steps
Hard: over 60 min or 12+ steps
610 kcalper person
Protein 58g
Carbs 32g
Fats 24g
About this dish
Whole saffron threads bloomed in warm fish stock — not added directly — give this broth its haunting depth and golden colour; the real distinction is cooking each fish separately so nothing is over or undercooked when the bowl arrives.
Allergy Info
Dairy, Gluten, Eggs, Sulphites, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Onionlarge, halved and peeled1 whole
- Carrotsmedium, peeled and cut into 5 cm batons2 whole
- Celerycut into 5 cm batons2 stalks
- Leekswhite and pale green parts only, cut into 5 cm lengths2 whole
- Waxy potatoessmall, peeled and halved4 whole
- Fennel bulbsmall, cut into thin wedges, fronds reserved1 whole
- Garlic clovessmashed3 cloves
Fish & Seafood
- Monkfish Filletcut into 4 even medallions400 g
- Salmon Filletskin-on, cut into 4 portions400 g
- Sea Bass Filletskin-on, cut into 4 portions300 g
- Large Shell-On Prawnsdeveined, shells reserved16 whole
Dairy & Eggs
- Unsalted butter1 tbsp
Tins & Jars
- Rouille1 batch, to serve (store-bought is acceptable; homemade preferred)1 portion(s)
Dried Goods
- Cold water1.5 litres
- Sourdough Baguettetoasted, to serve4 slices
Spices & Seasonings
- Bouquet garnibay leaf, thyme, parsley stalks, tied1 whole
- Black peppercornswhole1 tsp
- Saffron threads0.5 g
- Fine sea saltplus more to taste1 tsp
Oils & Condiments
- Dry white wine200 ml
- Extra-virgin olive oildivided3 tbsp
Utensils
- Large Stockpot
- Fine-mesh sieve
- Meat thermometer
Method
1
Reserve the prawn shells. Portion all fish as described. Prep all vegetables — halve onion, cut carrots, celery, leeks, potatoes, and fennel as listed. Smash garlic. Tie bouquet garni.
Approx. 12 minutes
2
Heat 1 tbsp olive oil in a large stockpot over medium-high heat. Add the reserved prawn shells and cook, stirring frequently, until they turn deep pink and smell toasted, about 4 minutes.
Approx. 4 minutes
3
Pour in the cold water and white wine. Add the halved onion, garlic, bouquet garni, and peppercorns. Bring to a boil, then reduce to a steady simmer and cook uncovered for 25 minutes.
Approx. 25 minutes
4
Strain the stock through a fine-mesh sieve into a clean wide saucepan or deep sauté pan, pressing the shells firmly. Discard the solids. Season the stock with 1 tsp salt.
Approx. 5 minutes
5
Warm 2 tablespoons of the strained stock in a small bowl until steaming. Add the saffron threads and let steep for 10 minutes, then stir the bloomed saffron and its liquid back into the main stock.
Approx. 10 minutes
6
Bring the saffron stock to a gentle simmer over medium heat. Add the potatoes and cook until just yielding when pierced with a knife, about 15 minutes.
Approx. 15 minutes
7
Add the carrots, leeks, celery, and fennel to the simmering stock and cook until the vegetables are tender but not collapsing, about 10 minutes.
Approx. 10 minutes
8
Season the monkfish medallions lightly with salt. Nestle them into the simmering stock and poach until the internal temperature reads 63°C on a meat thermometer, about 6–7 minutes. Transfer to a warm plate and cover loosely with foil.
Approx. 7 minutes
9
Add the salmon portions skin-side up and poach until the internal temperature reads 63°C on a meat thermometer, about 4–5 minutes. Transfer to the warm plate and cover.
Approx. 5 minutes
10
Add the sea bass portions skin-side up and the prawns. Poach until the sea bass reaches 63°C on a meat thermometer and the prawns are opaque and curled, about 3–4 minutes.
Approx. 4 minutes
11
Remove the pot from the heat. Swirl in the butter and remaining 2 tbsp olive oil off the heat to give the broth a silky finish. Taste and adjust salt.
Approx. 3 minutes
12
Divide the vegetables among four warmed deep bowls. Arrange a portion of each fish and the prawns on top. Ladle the hot saffron broth over generously. Garnish with reserved fennel fronds. Serve immediately with toasted baguette and rouille.
Approx. 6 minutes
