Fish Pot Au Feu
Dive into comfort with this elegant Fish Pot Au Feu, a French-inspired dish that’s as inviting as it is flavorful. Delicate cod, halibut, or haddock fillets are gently poached in a fragrant broth infused with the subtle sweetness of leeks, carrots, and fennel, alongside earthy baby potatoes. Aromatic additions of thyme, bay leaf, and garlic elevate the depth of flavor, while a splash of dry white wine adds a refined touch. Finished with a sprinkle of chopped parsley and a hint of lemon zest, this one-pot meal is perfect for cozy dinners or entertaining guests. Serve it with a slice of crusty bread to soak up the rich, savory broth, and enjoy a dish that combines simplicity with sophistication. Perfectly balanced, gluten-free, and satisfying, this Fish Pot Au Feu is your next culinary standout.
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Recipe Information
Ingredients
- 600 grams fish fillet (cod, halibut, or haddock)
- 2 medium, sliced into sticks carrots
- 2 medium, white and light green parts sliced leeks
- 2 sliced celery stalks
- 300 grams, halved baby potatoes
- 1 small, thinly sliced fennel bulb
- 2 minced garlic cloves
- 1 liter fish stock
- 250 milliliters dry white wine
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 tablespoons, chopped parsley
- 1 teaspoon lemon zest
- 15 grams butter
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, freshly ground, or to taste black pepper
Instructions
Season the fish fillets with a little salt and set them aside while you prepare the vegetables.
In a large pot over medium heat, melt the butter. Add the garlic and leeks, and sauté for 2-3 minutes until softened but not browned.
Add the carrots, celery, fennel, and baby potatoes. Cook for another 5 minutes, stirring occasionally.
Pour in the fish stock and white wine. Add the bay leaf and thyme sprigs, then bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook the vegetables for 15-20 minutes, or until the potatoes are tender.
Carefully place the fish fillets into the simmering broth. Ensure they are submerged, and poach for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the bay leaf and thyme sprigs from the pot. Taste the broth and season with additional salt and pepper, if needed.
Ladle the broth, fish, and vegetables into bowls. Garnish with chopped parsley and lemon zest before serving.
Serve with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 5075 mg | 221% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 31.4 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 30.1 mcg | 150% | |
| Calcium | 703 mg | 54% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5155 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
