71min 4 ppl
Smoked Fish Potée with Winter Vegetables
78 minutes
4 people
Hardover 60 min or 12+ steps
78 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 48g
Carbs 38g
Fats 18g
About this dish
Slow-simmered in a smoked fish stock built from the fish's own skin and bones, this Breton-style winter potée develops a depth of flavour that sets it apart — finished with a spoonful of crème fraîche stirred in off the heat to keep it silky rather than broken.
Allergy Info
Dairy, Gluten, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh bay leaves2 leaves
- Fresh thyme3 sprigs
- Leeksmedium, white and pale-green parts only, sliced into 2 cm rounds2 whole
- Carrotsmedium, peeled and cut into 2 cm batons3 whole
- Celeriacpeeled and cut into 2 cm cubes300 g
- Waxy potatoessuch as Charlotte or Ratte, peeled and cut into 3 cm chunks400 g
- Parsnipspeeled and cut into 2 cm batons2 whole
- Savoy Cabbagesmall, outer leaves removed, cut into 8 wedges through the core1 whole
- Garlic clovesthinly sliced4 cloves
- Flat-leaf parsleysmall, leaves picked and roughly chopped1 bunch
Fish & Seafood
- Undyed smoked haddock filletskin on, pin-boned700 g
- Smoked Trout Filletskin on, flaked into large pieces300 g
Dairy & Eggs
- Unsalted butter2 tbsp
- Crème fraîche150 ml
Dried Goods
- Cold water1.2 litres
- Crusty sourdough breadto serve1 whole
Spices & Seasonings
- Black peppercorns6 whole
- Fleur de selto taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Whole Grain Mustard1 tsp
Utensils
- Medium saucepan
- Fine-mesh sieve
- Large Wide Heavy-Bottomed Pot
- Meat thermometer
Method
1
Remove the skin from the smoked haddock and set the fillets aside. Place the haddock skin in a medium saucepan with the cold water, bay leaves, peppercorns, and thyme sprigs.
Approx. 5 minutes
2
Bring the stock to a bare simmer over medium heat and cook, uncovered, for 20 minutes — it should be fragrant but not murky. Strain through a fine-mesh sieve, discarding the solids, and reserve the stock.
Approx. 20 minutes
3
Cut the skinned smoked haddock fillets into 4 cm pieces. Slice the leeks, peel and cube the celeriac, cut the carrots and parsnips into batons, chunk the potatoes, and wedge the cabbage through the core so each wedge holds together.
Approx. 10 minutes
4
Melt the butter in a large, wide, heavy-bottomed pot over medium heat until foaming subsides. Add the leeks and garlic and cook, stirring occasionally, for 5 minutes until softened but not coloured.
Approx. 5 minutes
5
Add the carrots, celeriac, parsnips, and potatoes to the pot and stir to coat in the butter. Cook for 3 minutes, stirring occasionally, until the edges of the vegetables just begin to turn translucent.
Approx. 3 minutes
6
Pour in the reserved smoked fish stock. Bring to a gentle simmer over medium heat, then cook uncovered for 15 minutes until the potatoes and celeriac are just tender when pierced with a knife tip.
Approx. 15 minutes
7
Nestle the savoy cabbage wedges into the broth and cook for 8 minutes until the cabbage is tender but still holds its shape and colour.
Approx. 8 minutes
8
Lower the heat to its minimum. Add the smoked haddock pieces, pushing them gently below the surface, and cook for 5 minutes — the fish is ready when it flakes easily and registers an internal temperature of 63°C on a meat thermometer.
Approx. 5 minutes
9
Remove the pot from the heat entirely. Add the smoked trout pieces and stir in the crème fraîche and whole grain mustard off the heat, folding gently so the fish does not break down completely. The residual heat will warm the trout through in 2 minutes.
Approx. 2 minutes
10
Taste and adjust seasoning with fleur de sel and black pepper — the smoked fish will already carry significant salt, so season carefully. Ladle into deep warmed bowls, scatter generously with flat-leaf parsley, and serve immediately with crusty sourdough.
Approx. 5 minutes
